Roast Pork with Asparagus

I changed up a couple details for this recipe to fit what was available/on hand. It came out delicious and was very quick and easy to put together with almost no prep work! It would've been even faster if I'd done it with pork tenderloin as the recipe suggested. I ended up using a boneless rib roast, so it took a little longer to cook since it was thicker than tenderloin. Still wonderful and pretty quick though.

Roast Pork with Asparagus
Slightly adapted from Cook's Country August/September 2015
1 Tbsp. dried rosemary
1 Tbsp. + 1/4 tsp. pepper
1 1/4 tsp. coarse sea salt, divided
800g boneless pork rib roast
2 Tbsp. extra-virgin olive oil, divided
800g (or more) asparagus
1/2 c. chicken broth
140g soft, unripened goat cheese
1/4 c. balsamic vinegar
2 Tbsp. unsalted butter

1. Combine rosemary, 1 Tbsp. pepper, and 1 tsp. salt.
2. Dry pork and sprinkle with pepper mixture.
3. Heat 1 Tbsp. oil in large pan over medium-high and sear pork on all sides.
4. Roast for 30-35 minutes at 450F. (Until internal temperature reaches 140F.)
5. Heat remaining oil in empty pan (still over medium-high). Add asparagus, broth, and remaining salt and pepper. Cover and cook for 3-4 minutes.
6. Remove asparagus to serving dish/platter. Crumble goat cheese on top.
7. Add vinegar and cook until sauce thickens. Remove from heat and stir in butter.
8. Slice pork and place on top of asparagus. Drizzle with sauce and enjoy!