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Herb Crusted Pork Loin with Grilled Asparagus

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Herb Crusted Pork Loin with Grilled Asparagus

Herb Crusted Pork Loin with Grilled Asparagus
Ray Kachatorian
Provided by:
total prep


  • 2 1/2 pound boneless pork loin
  • 4 T olive oil
  • 4 sprigs fresh rosemary
  • 2 T Dijon mustard
  • 1 1/4 c fresh flat leaf parsley
  • 3 T fresh thyme leaves
  • 1 bunch thin asparagus ends trimmed
  • 1 T balsamic vinegar
  • 1 clove garlic minced
  • salt
  • black pepper finely ground


  • Preheat the oven to 375°F.
  • Sprinkle the pork loin with salt and black pepper.
  • Heat 1 tablespoon of oil in a grill pan over medium-high heat.
  • Grill the pork until it is golden brown all over about 8 minutes.
  • Add the rosemary sprigs to the grill pan.
  • Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150°F when inserted into the thickest part of the pork about 20 minutes.
  • Brush the pork with the Dijon mustard.
  • Chop the parsley and thyme on a cutting board then mound the herbs to create an even bed that is the same length as the pork.
  • Remove the pork from the grill pan (reserve the pan). Roll the pork in the herbs to coat the pork generously. Let the pork rest for about 10 minutes.
  • Heat 1 teaspoon of oil in the reserved grill pan over medium-high heat. Add the asparagus and cook until the asparagus is bright green and crisp tender turning them as needed about 5 minutes. Remove the pan from the heat.
  • Meanwhile whisk the remaining 2 teaspoons of olive oil the balsamic vinegar and garlic in a medium mixing bowl to blend.
  • Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
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