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.
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
Est. added sugars 1g
How to Make It
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.