Blue Apron: Roasted Pork and Mustard Pan Sauce with Asparagus and Fingerling Potatoes

Our third Blue Apron meal this week was another winner!  This was one of the best pork dishes we've ever made.  My mom will also be proud that I ate asparagus and I may have liked it. I started by gathering the ingredients and preheating the oven to 450.  Mike worked on washing and cutting all the produce/herbs.  I put foil on a pan and prepped the pork by seasoning it.  I seared the pork in a pan with oil over medium high heat for 2 minutes on each side.  Then, I cooked the pork in the oven for 16 minutes.  While the pork was cooking, I cooked the potatoes seasoned with salt and pepper in a pan with olive oil.  Once the potatoes were cooked, I added the asparagus and shallots.  I cooked that for about 5 minutes, seasoning at the end.  Once the pork had finished cooking, I let it rest on a a cutting board for about 5 minutes.  The last step was making the pan sauce.  I used the fond (pan scrapings) from the pork, the drippings from the roast pan, butter, mustard, water, lemon juice and salt and pepper.  I turned off the heat and added in the tarragon, mixing it well.  We plated our meal with pieces of pork, vegetables, and a generous helping of the sauce.  It was amazing!  The pork was cooked perfectly.  We loved the fingerling potatoes.  I ate aspargus and didn't hate it.  The sauce added so much flavor to an already wonderful dish.  We have definitely enjoyed our first week of Blue Apron meals.  We tried new things and new styles of cooking.  We definitely ate more vegetables and got some great ideas for future meals.  This week was just a test run, but we loved it and look forward to our next week of meals.