Categories: Meals
Ingredients
- 3 tbsp. olive oil, divided
- 1 lb. pork tenderloin, trimmed
- 1 tsp kosher salt, divided
- 1 tsp paprika
- 3/4 tsp black pepper, divided
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped fresh dill
- 1 tbsp. fresh lemon juice
- 1 tsp honey
- 1/3 cup frozen green peas, thawed
- 1 cup strips zucchini
- 1 cup strips yellow squash
- 1 cup strips small carrots
- 1 cup thinly sliced radishes
- 2 tbsp. shaved pecorino romano cheese
Directions
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Preheat oven to 500.
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Heat 1 tsp oil in an ovenproof skillet over medium-high. Sprinkle pork with 1/2 tsp salt, paprika, and 3/8 tsp pepper. Add pork to pan; cook 5 minutes, turning to brown on all sides. Place pan in oven; bake at 500 for 8 minutes or until done. Place pork on cutting board; let stand 5 minutes. Cut into medallions; drizzle with 2 tsp oil and 1/8 tsp pepper.
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Combine remaining 2 tbsp. oil, remaining 1/2 tsp salt, remaining 1/4 tsp 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.