Roast Pork Tenderloin And Asparagus With Mustard Vinaigrette

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds pork tenderloin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 pound asparagus, ends trimmed
• 3 shallots, cut into small wedges
• 1 tablespoon coarse-grain mustard
• 2 tablespoons cider vinegar

1. Heat oven to 400u0b0 F.
2. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/4 teaspoon each of the salt and pepper. Cook until golden brown, 3 minutes per side. Transfer skillet to oven and roast 18 minutes. Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
3. Meanwhile, place the asparagus on a baking sheet in a single layer. Scatter the shallots over the top. Drizzle with 1 tablespoon of the oil, season with the remaining salt and pepper, and roast until cooked through, 12 to 15 minutes.
4. In a small bowl, whisk together the mustard, vinegar, and the remaining oil. Divide the pork and asparagus among individual plates and serve with the vinaigrette.

extravirgin olive oil, pork tenderloin, kosher salt, black pepper, shallots, coarsegrain mustard, cider vinegar

Taken from www.epicurious.com/recipes/member/views/roast-pork-tenderloin-and-asparagus-with-mustard-vinaigrette-50074283 (may not work)