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Pan-Roasted Pork with Baby Vegetable Salad

www.cookinglight.com
  • minutes
  • Serves

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