Pan-Roasted Pork with Baby Vegetable Salad

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Yield

Serves 4 (serving size: 3 oz. pork and about 3/4 cup 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.

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon kosher salt, divided
1 teaspoon paprika
3/4 teaspoon black pepper, divided
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon honey
1/3 cup frozen green peas, thawed
1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)
1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
1 cup thinly sliced radishes (about 2 oz.)
2 tablespoons shaved pecorino romano cheese

Nutritional Information

Calories 295
Fat 16.1g
Satfat 3.3g
Monofat 9g
Polyfat 1.5g
Protein 26g
Carbohydrate 11g
Fiber 2g
Cholesterol 76mg
Iron 2mg
Sodium 608mg
Calcium 44mg
Sugars 6g
Est. added sugars 1g

How to Make It

Step 1

Preheat oven to 500°F.

Step 2

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.

Step 3

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.