Pork Loin:
One 2 1/2-pound boneless pork loin
One 2 1/2-pound boneless pork loin
Salt and freshly ground black pepper
1 tablespoon olive oil
4 fresh rosemary sprigs
2 tablespoons Dijon mustard
1 1/4 cups fresh flat leaf parsley
3 tablespoons fresh thyme leaves
3 teaspoons olive oil, divided
1 bunch thin asparagus, ends trimmed
1 tablespoon balsamic vinegar
1 small garlic clove, minced
Salt and freshly ground black pepper
The vinaigrette (in step 7) can be made 1 day ahead, covered and refrigerated. Let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.
Preheat the oven to 375°F.
Heat an indoor grill pan over medium-high heat. Sprinkle the pork loin with salt and black pepper. Add 1 tablespoon of oil to the grill pan, then add the pork and cook until it is golden brown all over, about 8 minutes. Add the rosemary sprigs to the 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.
Meanwhile, 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.
In a medium bowl, whisk the remaining 2 teaspoons of olive oil, the balsamic vinegar, and garlic to blend.
Pour the vinaigrette over the asparagus in the pan and toss to coat. Season the asparagus with salt and pepper.
Using a large sharp knife, cut the pork into thin slices. Arrange the pork on a serving platter and serve with the grilled asparagus.