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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.

Ethan Mick

with Asparagus & Fingerling Potatoes

Roasted Pork & Mustard Pan Sauce

Pork Roast

Fingerling Potatoes

Asparagus

Lemon

Tarragon

Butter

Shallot

Whole Grain Dijon Mustard

Ingredients

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.

Sear & roast the pork:

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.

Prepare the ingredients:

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.

Cook the potatoes:

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.

Add the shallot & asparagus:

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.

Make the sauce:

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!