Best Pork Tenderloin With Sugar Snap Pea Salad Recipes

Stir-Fried Pork With Sugar Snap Peas image

Provided by LifeIsGood

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin, cut into 1/2 inch cubes
3 scallions, thinly sliced (white and green parts kept separate)
3 garlic cloves, minced, divided
1 inch piece fresh ginger, peeled and minced (about 1 1/2 T)
1 tablespoon low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch, divided
1 teaspoon sherry wine or 1 teaspoon shaohsing wine
1 teaspoon dark sesame oil
5 tablespoons peanut oil, divided
1 lb sugar snap pea, stringed
kosher salt & freshly ground black pepper, to taste
1 tablespoon hoisin sauce
hot cooked jasmine rice, for serving (optional)

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.

Nutrition Facts : Calories 371.1, Fat 22.5, SaturatedFat 4.5, Cholesterol 73.8, Sodium 260.6, Carbohydrate 16.1, Fiber 4.1, Sugar 5.3, Protein 26.3

Weeknight Roast Pork Loin with Snap Pea and Radish Salad image

Provided by Rupa Bhattacharya

Categories side-dish

Time 2h5m

Yield Serves 2 for lunch in my house, probably 4 to 6 in yours

Number Of Ingredients 7

One 2 1/2 to 3-pound boneless skin on pork loin end roast (or without if skin is unavailable, see note below)
Kosher salt and freshly ground black pepper
5 radishes
12 ounces sugar snap peas
Coarse sea salt
1 tablespoon olive oil
Juice of 1/2 lemon

Steps:

1. Preheat the oven to 350 degrees F. With a very sharp knife, cut a crosshatch pattern into the pork skin, being careful not to cut through the meat. Rub the pork all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper and place skin-side up in a small roasting pan or rimmed baking sheet.
2. Roast until the internal temperature reaches 145 degrees F, approximately 1 hour 30 minutes. Transfer the pork to a cutting board to rest. Cut off the skin and approximately 1/2-inch of fat and return to the roasting pan. Roast the skin in the oven until crispy, another 15 minutes.
3. While pork rests and the skin is crisping, make the salad. Slice the radishes thinly and add to a bowl. Trim and string the snap peas and add to the bowl. Season with 1/4 teaspoon each coarse sea salt and pepper. Dress with the olive oil and lemon juice. Adjust seasonings to taste.
4. Pull the cracklings from the oven and drain on a paper towel-lined plate. Slice the pork roast and serve with the cracklings, salad and pan drippings from the roast.