Spring Creek Tavern And Inn Recipe

Prep pork

Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season all over with coarse salt and freshly ground black pepper.

Herb paste

In a small bowl combine 2 tbs olive oil, chopped rosemary, thyme, minced garlic and Dijon mustard. Stir to form a loose paste. Rub the paste evenly over the pork.

Sear

Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil. When shimmering, add the pork and sear, turning occasionally, until deeply golden all over, about 6 minutes total.

Roast

Add 1 tbs unsalted butter to the pan and spoon it over the pork for 30 seconds. Transfer the skillet to a preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C), about 12–16 minutes depending on thickness.

Rest

Remove pork from the oven, transfer to a cutting board, tent loosely with foil and let rest 8–10 minutes. The temperature will rise to about 145°F (63°C) and juices will redistribute.

Slice

Slice the pork into 1/2-inch medallions just before serving.

Par-cook potatoes: Place halved baby potatoes in a pot of salted water. Bring to a simmer and cook until just tender, 8–10 minutes. Drain and set aside.

Sauté vegetables: While the pork roasts, heat a large sauté pan over medium-high heat. Add 1 tbs olive oil. Add carrots and potatoes first and cook, stirring occasionally, until they begin to brown, about 4–5 minutes.

Add asparagus and sugar snap peas, continue to cook another 2–3 minutes until asparagus is bright green and snap peas are crisp-tender.

Finish: Remove pan from heat. Stir in lemon zest, lemon juice, salt and black pepper to taste. Keep warm until plating.

After removing the pork from the skillet to rest, return the skillet to medium heat (use the pan with browned bits left behind). If there is more than 1 tbs fat, spoon off excess leaving about 1 tbs.

Add the minced shallot to the hot pan and sauté 30–60 seconds until fragrant and translucent but not browned.

Deglaze the pan with 1/2 cup white wine (or chicken stock), scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add 1/2 cup chicken stock and Dijon mustard, stir to combine and simmer until sauce reduces slightly and slightly thickens, about 3–4 minutes.

Turn off the heat and swirl in 1 tbs cold cubed butter to emulsify the sauce. Taste and season with 1/4 tsp salt and 1/4 tsp black pepper as needed. Stir in chopped parsley.

Arrange a portion of the spring vegetable medley in the center of each plate.

Fan 4–5 slices of the pork tenderloin over the vegetables.

Spoon 2–3 tbs of the warm pan sauce over the pork and around the plate.

Garnish with a small handful of microgreens or baby arugula and a lemon wedge on the side. Serve immediately.