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Pan-Roasted Pork with Baby Vegetable Salad

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.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    1 tsp honey
    •    1 tsp paprika
    •    1 tbsp fresh lemon juice
    •    1 tbsp chopped fresh dill
    •    1 tsp kosher salt, divided
    •    3/4 tsp black pepper, divided
    •    1 tbsp chopped fresh tarragon
    •    1 (1-lb.) pork tenderloin, trimmed
    •    1/3 cup frozen green peas, thawed
    •    3 tbsps extra-virgin olive oil, divided
    •    1 cup thinly sliced radishes (about 2 oz.)
    •    2 tbsps shaved pecorino romano cheese
    •    1 cup (1/8-in.-thick) strips zucchini (about 5 oz.)
    •    1 cup (1/8-in.-thick) strips small carrots (about 2 oz.)
    •    1 cup (1/8-in.-thick) strips yellow squash (about 3 oz.)


  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.

This great family recipe is thanks to Cooking Light Recipes at


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