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Roasted Rosemary Pork with Asparagus
QUICK AND SIMPLE The Roasted Rosemary Pork with Asparagus from Stop and Smell the Rosemary has simple ingredients and uses the same marinade for the pork and the asparagus. (Photo: The Junior League of Houston)
From Stop and Smell the Rosemary
3 large cloves garlic, minced
4 teaspoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon freshly ground pepper
3 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
1 center cut pork loin roast (5 pounds)
2 pounds thick fresh asparagus, trimmed and blanched
Preheat oven to 400 degrees. Mix garlic, rosemary, salt, pepper, olive oil, mustard, and lemon juice in a small bowl. Reserve 1 tablespoon of mixture. Spread remainder over fat side of pork. Place pork fat side up on a wire rack in a roasting pan. Place pork in oven. Reduce heat to 325 degrees and cook uncovered 2 hours.
Toss asparagus with 1 tablespoon reserved garlic mixture. Arrange asparagus around roast and cook uncovered 15 to 20 minutes. Serve immediately. Serves 8.
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