Herb-crusted Roast Pork Loin With Baby Asparagus

Herb-crusted Roast Pork Loin With Baby Asparagus

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 to 6
Author Connie Veneracion


  • 800 grams pork loin with a thin layer of fat one one side
  • 6 tablespoons extra virgin olive oil
  • salt
  • pepper
  • 1 tablespoons dried rosemary leaves (or twice as much if using fresh)
  • 2 to 3 tablespoons prepared mustard
  • handful of fresh thyme
  • 300 grams baby asparagus
  • 1 teaspoon finely chopped garlic
  • 3 tablespoons balsamic vinegar


  • Preheat the oven to 375F.
  • Rub the pork loin generously with salt and pepper. Heat about two tablespoonfuls of olive oil in a pan, add the pork, fat side down, sprinkle with the rosemary, and cook until lightly browned. Roll the pork in the hot oil for even browning.
  • Roast the pork loin, with the oil and rosemary, in a preheated 375F oven for 20 minutes.
  • When the pork is almost done, finely slice the fresh thyme.
  • Take out the pork from the oven. Spread the mustard evenly all over the hot meat and press the thyme evenly into the mustard. Allow the meat to rest.
  • Prepare the asparagus.
  • Herb-crusted Roast Pork Loin With Baby Asparagus
  • Start by making the vinaigrette. In a bowl, whisk together the garlic and balsamic vinegar. Pour in the about 2 to 3 tbps. of olive oil in a slow thin stream while whisking continuously. You’re making a thin emulsion, same technique for making mayonnaise, but since the vinaigrette will be added to the pan then to the sliced meat later, a very watery dressing won’t really ruin your masterpiece.
  • Heat a tablespoonful or so of olive oil in a pan. Add the baby asparagus in a single layer. Cook (baby asparagus will cook in five minutes or less; larger spears will cook in 10), tossing or stirring lightly, to coat each spear with oil.
  • Drizzle a few tablespoonfuls of the vinaigrette and cook a few seconds longer.
  • Herb-crusted Roast Pork Loin With Baby Asparagus
  • Transfer the asparagus, with the liquids, on one side of the serving platter.
  • Cut the roast pork into about 3/4 inch slices.
  • Herb-crusted Roast Pork Loin With Baby Asparagus
  • Arrange the pork slices beside the asparagus. Drizzle all the remaining vinaigrette all over the pork.
  • Herb-crusted Roast Pork Loin With Baby Asparagus
  • To serve the herb-crusted roast pork loin with baby asparagus, allow one to two slices of meat per person. Accompany each serving with a generous amount of asparagus. Spoon the liquids from the serving platter over the meat and asparagus.