Pork Tenderloin With Sugar Snap Pea Salad Recipes

DILL-CRUSTED PORK TENDERLOIN WITH FARRO, PEA, AND BLISTERED TOMATO SALAD

Steps:

• Preheat oven to 425°F. Mix garlic, 2 Tbsp. dill, 1 Tbsp. lemon zest, 1 Tbsp. lemon juice, 1 Tbsp. oil, 1 1/2 tsp. kosher salt, and pepper in a small bowl with a fork to create a paste. Pat pork tenderloin dry and rub with paste.
• Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Sear pork, turning occasionally, until golden brown on all sides, 10-12 minutes. Add tomatoes, then transfer to oven and roast until an instant-read thermometer inserted into the thickest part of pork registers 145°F and tomatoes are lightly blistered and softened, about 10 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing.
• Meanwhile, whisk remaining 1/4 cup olive oil, 2 Tbsp. lemon juice, and 1 tsp. kosher salt in a medium bowl. Add arugula, farro, peas, feta, and remaining 3 Tbsp. dill and 1 Tbsp. lemon zest; toss well to combine (arugula will wilt slightly when dressed). Gently fold in roasted tomatoes.
• Slice pork and transfer to a platter; season with sea salt, if using. Serve with farro salad alongside.
• Do Ahead
• Pork can be marinated 4 hours ahead; keep chilled. Let sit at room temperature 30 minutes before cooking.

STIR-FRIED PORK WITH SUGAR SNAP PEAS

Steps:

• Mix the pork with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. Marinate at room temperature for about 15 minutes.
• Mix the remaining 1 t. cornstarch with 2 T. water and set aside.
• Heat a large skillet or wok over high heat. Add 1 T. of the peanut oil and heat.
• Add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). Season with salt and pepper to taste and then put into a large bowl.
• Reheat the empty skillet over high heat and add 2 more T. oil.
• Add half the pork mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) Add this first batch of cooked pork to the sugar snap peas in the bowl.
• Repeat with the rest of the oil and pork.
• Return all the pork and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . Cook until the juices thicken (about 1 minute).
• Mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
• Serve with rice, if desired.