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Herb Crusted Pork Loin with Grilled Asparagus
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

    Directions

    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.

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    2 Comments

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    Jennifer

    Curtis Stone used this on the biggest loser Thanksgiving feast and I found it here. I am sure it is good with pork, chicken or turkey.

    November 26 2010 at 10:44 PM Report abuse rate up rate down Reply
    feliciaperez11

    Delicious. Try using red wine in the bottom of the pan to keep it moist and for a change, stuff with prunes. Great recipe!

    January 28 2010 at 12:48 PM Report abuse rate up rate down Reply

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