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Roasted Pork & Mustard Pan Sauce
with Asparagus & Fingerling Potatoes
50 MIN
2 Servings
From the Test Kitchen
This elegant French dish highlights two of our favorite vegetables: petite fingerling potatoes and tender seasonal asparagus, sautéed with shallot. They make for a simple, hearty accompaniment to juicy roasted pork. We’re bringing the plate together with a flavorful pan sauce, made with whole grain mustard and lemon juice (plus the rich drippings from the pork). A garnish of fresh tarragon adds a gourmet finish.
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NutritionPER SERVING
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Calories650 Cals (est.)
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instructions
1
Sear & roast the pork:
Remove the pork from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Leaving any juices on the sheet pan, transfer the roasted pork to a cutting board and let rest for at least 5 minutes.
2
Prepare the ingredients:
While the pork sears, wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Quarter and deseed the lemon. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
3
Cook the potatoes:
While the pork roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened.
4
Add the shallot & asparagus:
Add the shallot and asparagus to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until the asparagus is bright green and tender. Turn off the heat; season with salt and pepper to taste.
5
Make the sauce:
While the vegetables cook, heat the pan of reserved fond on medium-high until hot. Add the butter, mustard, the juice of all 4 lemon wedges, 2 tablespoons of water, and any juices from the sheet pan. Cook, stirring constantly and scraping up the fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the tarragon. Season with salt and pepper to taste.
6
Slice the pork & plate your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the cooked vegetables and sliced pork between 2 dishes. Top the pork with the sauce. Enjoy!
1
Sear & roast the pork:
Remove the pork from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with aluminum foil. Pat the pork dry with paper towels. Season with salt and pepper on all sides. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned pork and cook, turning occasionally, 6 to 8 minutes, or until browned on all sides. Turn off the heat. Leaving any browned bits (or fond) in the pan on the stove, transfer to the prepared sheet pan. Roast 14 to 16 minutes, or until the pork is cooked through. (An instant-read thermometer should register 145°F.) Remove from the oven. Leaving any juices on the sheet pan, transfer the roasted pork to a cutting board and let rest for at least 5 minutes.
2
Prepare the ingredients:
While the pork sears, wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Peel and thinly slice the shallot. Cut off and discard the tough, woody stem ends of the asparagus; cut into 1-inch pieces on an angle, leaving the pointed tips intact. Quarter and deseed the lemon. Pick the tarragon leaves off the stems; discard the stems and roughly chop the leaves.
3
Cook the potatoes:
While the pork roasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and softened.
4
Add the shallot & asparagus:
Add the shallot and asparagus to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until the asparagus is bright green and tender. Turn off the heat; season with salt and pepper to taste.
5
Make the sauce:
While the vegetables cook, heat the pan of reserved fond on medium-high until hot. Add the butter, mustard, the juice of all 4 lemon wedges, 2 tablespoons of water, and any juices from the sheet pan. Cook, stirring constantly and scraping up the fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the tarragon. Season with salt and pepper to taste.
6
Slice the pork & plate your dish:
Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Divide the cooked vegetables and sliced pork between 2 dishes. Top the pork with the sauce. Enjoy!
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