Pepper-Crusted Pork Tenderloin with Asparagus and Goat Cheese
By America's Test KitchenPublished on June 7, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
3 ¼ teaspoons coarsely ground pepper, divided1 tablespoon minced fresh rosemary 1 ¼ teaspoons table salt, divided2 (12-ounce) pork tenderloins, trimmed2 tablespoons extra-virgin olive oil, divided2 pounds asparagus, trimmed and cut on bias into 2-inch lengths¼ cup chicken broth 2 ounces goat cheese, crumbled (½ cup)¼ cup balsamic vinegar 2 tablespoons unsalted butter
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Combine 1 tablespoon pepper, rosemary, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle with pepper mixture.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to prepared wire rack and roast until 140 degrees, about 15 minutes. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add asparagus, broth, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, covered, until tender, about 5 minutes; transfer asparagus to platter and top with goat cheese. Reduce heat to medium-low, add vinegar to now-empty skillet, and simmer until thickened, scraping up any browned bits, about 1 minute. Off heat, whisk in butter. Slice pork, arrange on platter with asparagus, and drizzle with sauce. Serve.
Time
30 minutesYield
Serves 4Ingredients
3 ¼ teaspoons coarsely ground pepper, divided
1 tablespoon minced fresh rosemary
1 ¼ teaspoons table salt, divided
2 (12-ounce) pork tenderloins, trimmed
2 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
¼ cup chicken broth
2 ounces goat cheese, crumbled (½ cup)
¼ cup balsamic vinegar
2 tablespoons unsalted butter
Ingredients
3 ¼ teaspoons coarsely ground pepper, divided
1 tablespoon minced fresh rosemary
1 ¼ teaspoons table salt, divided
2 (12-ounce) pork tenderloins, trimmed
2 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
¼ cup chicken broth
2 ounces goat cheese, crumbled (½ cup)
¼ cup balsamic vinegar
2 tablespoons unsalted butter
Ingredients
3 ¼ teaspoons coarsely ground pepper, divided
1 tablespoon minced fresh rosemary
1 ¼ teaspoons table salt, divided
2 (12-ounce) pork tenderloins, trimmed
2 tablespoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed and cut on bias into 2-inch lengths
¼ cup chicken broth
2 ounces goat cheese, crumbled (½ cup)
¼ cup balsamic vinegar
2 tablespoons unsalted butter
Why This Recipe Works
To build layers of flavor, we cook the asparagus in the flavorful pan drippings the tenderloins leave behind.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet. Combine 1 tablespoon pepper, rosemary, and 1 teaspoon salt in bowl. Pat pork dry with paper towels and sprinkle with pepper mixture.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Cook pork until browned on all sides, 5 to 7 minutes. Transfer pork to prepared wire rack and roast until 140 degrees, about 15 minutes. Transfer to carving board, tent with aluminum foil, and let rest for 5 minutes.
- Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add asparagus, broth, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and cook, covered, until tender, about 5 minutes; transfer asparagus to platter and top with goat cheese. Reduce heat to medium-low, add vinegar to now-empty skillet, and simmer until thickened, scraping up any browned bits, about 1 minute. Off heat, whisk in butter. Slice pork, arrange on platter with asparagus, and drizzle with sauce. Serve.
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