Spring means fresh asparagus from Geneva Lakes. Our meat vendors have your pork tenderloin and River Valley Ranch has your shallots and delectable fresh mushrooms to add to the dish. Don’t want to make your own vinaigrette, ask Wild Tree for their dressing recommendation. Bread, wine, dessert and candles from the Market and you have a lovely early spring dinner.
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1 pork tenderloin (about 1 1/4 pounds)
• kosher salt and black pepper
• 1 pound asparagus, tough ends trimmed
• 3 shallots, cut into wedges
• 2 tablespoons cider vinegar
• 1 tablespoon whole-grain mustard
1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.
2. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.
3. Transfer the skillet to oven and roast until the pork is cooked through, 12 to 15 minutes. Let rest for at least 5 minutes before slicing.
4. Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.
5. Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.
6. In a bowl, whisk together the vinegar, mustard, and remaining ⅓ cup of oil. Serve the pork with the vegetables and drizzle with the vinaigrette.
Recipe Courtesy of Kate Merker Real Simple