The left overs are gone. Now what?

Tired of turkey? Me too. Tired of your pants showing the holiday tights? Me too! So… how about a low carb dinner that’s really tasty? Add in a simple salad and you’ve got a great dinner.  This simple cider sauce has lots of flavor but is easy on the wasteline. And it’s not turkey!

Roast Pork and Asparagus With Mustard Vinaigrette

 

How to Make It

Step 1

Heat oven to 400° F. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat.

Step 2

Season the pork with ¼ teaspoon each salt and pepper. Cook, turning, until browned, 5 to 6 minutes.

Step 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.

Step 4

Meanwhile, on a rimmed baking sheet, toss the asparagus and shallots with 1 tablespoon oil and ¼ teaspoon each salt and pepper.

Step 5

Arrange the vegetables in a single layer and roast, tossing once, until tender, 12 to 15 minutes.

Step 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 Real Simple

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*