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Roast Pork And Asparagus With Mustard Vinaigrette

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1/3 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 pounds pork tenderloin

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 pound asparagus, ends trimmed

3 shallots, cut into small wedges

1 tablespoon coarse-grain mustard

2 tablespoons cider vinegar

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