Name: Pork Medallions with Sautéed Asparagus and Peas
Total time: 35 min
Ingredients: 2 (12-ounce) pork tenderloins, trimmed and cut crosswise into 1½-inch-thick medallions; 1 1/2 teaspoons table salt, divided; 1 teaspoon pepper, divided; 4 tablespoons unsalted butter, divided; 2 ounces pancetta, cut into 1⁄4-inch pieces; 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly; 1/4 teaspoon red pepper flakes; 1 pound asparagus, trimmed and cut into 2-inch lengths; 1 cup frozen peas, thawed; 1 tablespoon chopped fresh mint; 1 teaspoon grated lemon zest, plus lemon wedges for serving

Why This Recipe Works

We found that 1½-inch-thick medallions of pork tenderloin were the ideal thickness for getting an optimal sear on both sides without overcooking the meat.

Before You Begin

Look for asparagus spears that are no more than ½ inch thick at the base.

Instructions

Pat pork dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add pork, cut side down, and cook until well browned and meat registers 140 degrees, about 4 minutes per side. Transfer to plate and tent with foil.

Cook pancetta in now-empty skillet over medium-high heat until fat begins to render, about 1 minute. Add leek, pepper flakes, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper and cook until softened, about 2 minutes. Stir in asparagus and peas and cook until asparagus is crisp-tender, about 5 minutes.

Off heat, stir in mint, lemon zest, and remaining 2 tablespoons butter. Serve with pork and lemon wedges.