Pork Medallions with Sautéed Asparagus and Peas

Name: Pork Medallions with Sautéed Asparagus and Peas
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

Main Courses
Pork
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country April/May 2021

This fresh, vegetable-heavy dish shows pork tenderloin in its brightest light.

SERVES 4

TIME 35 minutes

Pork Medallions with Sautéed Asparagus and Peas

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