Pan Roasted Pork with Baby Vegetable Salad

Tender baby vegetables and herbs from our farm stand vendors make this a photo-worthy summer dinner. We love the variety of colors in the salad, but you could choose just 2 or 3 vegetables.  Shop Pastured Perfect and Farmer Nicks for your tenderloin, The Cheese People for your pecorino, Marvalhas for the oil and Nonie’s Bees for the honey.  Don’t forget the wine from Glunz!

pan roasted pork with baby veggies.jpg


  • 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


  1. Preheat oven to 500°F.
  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.
  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.


Recipe courtesy of Cooking Light May 2017