Pepper-Crusted Pork Tenderloin with Asparagus and Goat Cheese

Name: Pepper-Crusted Pork Tenderloin with Asparagus and Goat Cheese
Yield: Serves 4
Ingredients: 3 1/4 teaspoons coarsely ground, pepper, divided; 1 tablespoon, minced fresh rosemary; 1 1/4 teaspoons, table salt, divided; 2 (12-ounce), pork tenderloins, trimmed; 2 tablespoons, extra-virgin olive oil, divided; 2 pounds, asparagus, trimmed and cut on bias into 2-inch lengths; 1/4 cup, chicken broth; 2 ounces, goat cheese, crumbled (1/2 cup); 1/4 cup, balsamic vinegar; 2 tablespoons, unsalted butter

Main Courses
Pork
Weeknight

Appears in Cook's Country August/September 2015

Tangy goat cheese and a black pepper crust liven up mild pork tenderloin.

SERVES 4

TIME 30 minutes

Pepper-Crusted Pork Tenderloin with Asparagus and Goat Cheese

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