Roast Pork and Asparagus with Mustard Vinaigrette (Kelly)

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

Heat oven to 400° F.

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.

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.

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.

Tip: When the weather turns warm, take this recipe outside. Heat a grill to medium and cook the pork, covered, turning occasionally, for 20 minutes. Grill the shallots (cut in half) and asparagus, turning occasionally, for 8 to 10 minutes.

Yield: Makes 4 servings

CALORIES 465 (62% from fat); FAT 32g (sat 6g); SUGAR 4g; PROTEIN 39g; CHOLESTEROL 111mg; SODIUM 332mg; FIBER 2g; CARBOHYDRATE 8g