INGREDIENTS
3 tbsp
extra-virgin olive oil, divided
1
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
(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 tbsp
shaved pecorino romano cheese