Pan-Roasted Pork with Baby Vegetable Salad
Tender baby vegetables and herbs make this a photo-worthy spring main. A mandoline is the best tool for shaving the vegetables into thin, even slices, but the salad would be just as delicious with thinner shaved ribbons (using a vegetable peeler) or slightly thicker slices (using a sharp knife). We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables. Pecorino Romano is an aged sheep’s milk cheese with a bit more saltiness and tang than Parmesan, a nice contrast to the delicate vegetables.
• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4
• 1 tsp honey
• 1 tsp paprika
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• 1 tsp kosher salt, divided
• 3/4 tsp black pepper, divided
• 1 tbsp chopped fresh tarragon
• 1 (1-lb.) pork tenderloin, trimmed
• 1/3 cup frozen green peas, thawed
• 3 tbsps extra-virgin olive oil, divided
• 1 cup thinly sliced radishes (about 2 oz.)
• 2 tbsps shaved pecorino romano cheese
• 1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
• 1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
• 1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
- Preheat oven to 500°F.
- Heat 1 teaspoon oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt, paprika, and 3/8 teaspoon pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500°F for 8 minutes or until a thermometer inserted in the thickest portion registers 145°F. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 teaspoons oil and 1/8 teaspoon pepper.
- Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, tarragon, dill, lemon juice, and honey in a medium bowl. Add peas, zucchini, squash, carrots, and radishes; toss. Sprinkle with cheese. Serve with pork.
This great family recipe is thanks to Cooking Light Recipes at https://www.cookinglight.com/recipes/pan-roasted-pork-baby-vegetable-salad