from The Los Angeles Times

Roast pork

Roast pork tenderloin and asparagus with mustard vinaigrette. (Chicago Tribune/Bill Hogan)

1/3 cup plus 2 tablespoons extra-virgin olive oil
1 pork tenderloin, about 1 1/4 pounds
1/2 teaspoon salt
Freshly ground pepper
1 pound asparagus
3 shallots, cut in wedges
2 tablespoons cider vinegar
1 tablespoon whole-grain mustard

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