- 2 1/2 pound boneless pork loin
- 4 T olive oil
- 4 sprigs fresh rosemary
- 2 T Dijon mustard
- 1 1/4 c fresh flat leaf parsley
- 3 T fresh thyme leaves
- 1 bunch thin asparagus ends trimmed
- 1 T balsamic vinegar
- 1 clove garlic minced
- black pepper finely ground
Preheat the oven to 375°F.
Sprinkle the pork loin with salt and black pepper.
Heat 1 tablespoon of oil in a grill pan over medium-high heat.
Grill the pork until it is golden brown all over about 8 minutes.
Add the rosemary sprigs to the grill pan.
Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork about 20 minutes.
Brush the pork with the Dijon mustard.
Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork.
Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously. Let the pork rest for about 10 minutes.
Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat. Add the asparagus and cook until the asparagus is bright green and crisp tender turning them as needed about 5 minutes. Remove the pan from the heat.
Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic vinegar and garlic in a medium mixing bowl to blend.
Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.