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Pork and Asparagus With Mustard Vinaigrette
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 pork tenderloin (about 1 1/4 pounds)
- 1 pound kosher salt and black pepper
- 3 asparagus, tough ends trimmed
- 2 tablespoons shallots, cut into wedges
- 1 tablespoon cider vinegar
Directions:View on Real Simple
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