Today I am getting around the blogosphere by Blog Hopping with The Mommy Chef! Feel free to join in!
Here's my recipe for my blog hop. Just FYI - I often make this without the asparagus.
ROASTED ROSEMARY PORK WITH ASPARAGUS
3 Tablespoons olive oil
2 Tablespoons Dijon mustard
2 Tablespoons fresh lemon juice
3 large garlic cloves, minced
4 teaspoons chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (5-pound) center-cut pork loin roast
2 pounds fresh thick asparagus spears, trimmed and blanched
Preheat the oven to 400 degrees. Mix the olive oil, mustard, lemon juice, garlic, rosemary, salt and pepper in a bowl. Reserve 1 Tablespoon of the olive oil mixture. Spread the remaining olive oil mixture over the fat side of the pork and arrange on a wire rack in a roasting pan.
Place the pork in the oven and reduce the oven temperature to 325 degrees. Roast for 2 hours. Toss the asparagus with the reserved olive oil mixture in a shallow dish. Arrange the asparagus around the pork and roast for 15 to 20 minutes longer or until a meat thermometer registers 160 degrees for medium or 170 degrees for well done. Slice the pork and serve immediately with the asparagus.
NOTE: Roasting the asparagus along with the pork gives it a delicious flavor.
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