Pepper-Crusted Pork Tenderloin with Asparagus and Goat Cheese | America's Test Kitchen

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