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Preheat the oven to 375 degrees F. Sprinkle the pork loin with salt and black pepper.
Ray Kachatorian
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.
Ray Kachatorian
Transfer the pan to the oven and roast the pork until an instant-read meat thermometer registers 150 degrees F when inserted into the thickest part of the pork, about 20 minutes.
Ray Kachatorian
Brush the pork with the Dijon mustard.
Ray Kachatorian
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.
Ray Kachatorian
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.
Ray Kachatorian
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.
Ray Kachatorian
Meanwhile, whisk the remaining 2 teaspoons of olive oil, the balsamic vinegar, and garlic in a medium mixing bowl to blend.
Ray Kachatorian
Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
Ray Kachatorian
Using a large sharp knife, cut the pork into thin slices.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
