Saturday, May 11, 2013

Roast Pork Loin and Asparagus


Wednesday 8 May
This has been the rainiest, coldest week since winter, so we don't mind running the oven at all.  Our excuse was roasting some local asparagus we'd gotten on Saturday at the farmers' market, where spring vegetables (is it spring?) were just coming in.

As protein, we got out a little pound block of pork tenderloin, rubbed it with mashed garlic, salt, oil, savory, thyme, oregano, and whole grain mustard, and roasted it at 375º for ca. 30 minutes. 
Then we upped the temp to 450º, threw in the asparagus, rolled it in olive oil, and roasted for about 10 minutes more.  We removed the pork loin when its inner temperature reached 120º, and tented to rest (tenderloin has very little marbling fat, so it needs to be medium rare or it's dry).
A few thin slices and a few spears is all you need.

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