Pan-Roasted Pork Tenderloin with Spring
Asparagus Salad Serves 4
We developed this recipe using Buitoni Pesto with Basil.
1 pound asparagus, trimmed and sliced thin on bias
1 (15-ounce) can chickpeas, rinsed
1 cup pesto
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil, divided
4 teaspoons kosher salt, divided
1½ teaspoons pepper, divided
2 (1-pound) pork tenderloins, trimmed
1 teaspoon dry mustard
4 ounces feta cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
- Adjust oven rack to middle position and heat oven to 375 degrees.
Combine asparagus, chickpeas, pesto, lemon juice, 2 tablespoons oil,
2 teaspoons salt, and ½ teaspoon pepper in large bowl. Transfer to plat-
ter and set aside. - Pat pork dry with paper towels and sprinkle with mustard, remain-
ing 2 teaspoons salt, and remaining 1 teaspoon pepper. Heat remaining
1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until
just smoking. Cook pork until well browned on all sides, about 8 min-
utes. Transfer pork to rimmed baking sheet. Roast until meat registers
135 degrees, 12 to 15 minutes. Transfer pork to carving board and let rest
for 5 minutes. - Slice pork on bias ½ inch thick and arrange alongside salad on plat-
ter. Sprinkle feta and chives over salad. Serve.
Maple-Bacon Pork Burgers Serves 4
Serve with bread-and-butter pickles.
1½ pounds ground pork
4 teaspoons kosher salt, divided
2 teaspoons pepper, divided
6 cups (7 ounces) coleslaw mix
½ cup mayonnaise
¼ cup maple syrup
1½ tablespoons cider vinegar
2 teaspoons whole-grain mustard
4 slices thick-cut bacon
4 ounces sharp cheddar cheese, shredded (1 cup)
4 brioche hamburger buns, split and toasted
- Divide pork into 4 equal balls. Flatten balls into even ¾-inch-thick pat-
ties. Using your fingertips, press down center of each patty until about
½ inch thick, creating slight divot. Sprinkle patties with 2 teaspoons
salt and 1 teaspoon pepper. Combine coleslaw mix, mayonnaise, maple
syrup, vinegar, mustard, remaining 2 teaspoons salt, and remaining
1 teaspoon pepper in bowl; set aside. - Cook bacon in 12-inch cast-iron skillet over medium-high heat until
crispy, about 6 minutes. Transfer bacon to paper towel–lined plate; once
cooled, break slices in half. Add patties to now-empty skillet and cook
until well browned on both sides and meat registers 160 degrees, about
10 minutes. Top burgers with cheddar, transfer to large plate, and let
rest for 3 minutes. Place burgers on bun bottoms and top with slaw and
bacon, then add bun tops. Serve.
Sirloin Steak Tips with Charro Beans
Serves 4
Sirloin steak tips are often sold as flap meat. We like to garnish this dish
with fresh cilantro leaves.½ small red onion, sliced thin
¼ cup distilled white vinegar
1 small jalapeño chile, stemmed, seeded, and sliced thin
2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
3½ teaspoons kosher salt, divided
2½ teaspoons ground cumin, divided
1½ teaspoons pepper, divided
2 tablespoons vegetable oil
3 garlic cloves, minced
3 (15-ounce) cans pinto beans, rinsed
1½ cups chicken broth- Combine onion, vinegar, and jalapeño in small bowl. Cover and micro-
wave until hot, about 2 minutes; set aside. - Sprinkle beef with 2 teaspoons salt, ½ teaspoon cumin, and 1 tea-
spoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat
until just smoking. Add beef and cook until browned on all sides and
meat registers 120 to 125 degrees (for medium-rare), about 7 minutes.
Transfer beef to large plate and tent with foil. - Reduce heat to medium, add garlic and remaining 2 teaspoons cumin
to now-empty skillet, and cook until fragrant, about 30 seconds. Stir in
beans, broth, remaining 1½ teaspoons salt, and remaining ½ teaspoon
pepper. Using potato masher, lightly mash beans until about one-quarter
of beans are broken down. Bring to simmer and cook until thickened and
liquid is fully incorporated into bean mixture, about 4 minutes. Serve
steak with beans and pickled onion mixture.
Linguine with Broccoli, Tomatoes,
and Pecorino Serves 4
Use a wine you’d be happy drinking for this recipe.10 ounces broccoli florets, cut into 1½-inch pieces
¾ teaspoon table salt, plus salt for cooking broccoli
1 pound linguine
1⁄3 cup extra-virgin olive oil, plus extra for drizzling
4 garlic cloves, sliced thin
¼ teaspoon red pepper flakes
2 tomatoes, cored and chopped
¼ cup dry white wine
½ teaspoon pepper
1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving- Bring 4 quarts water to boil in large pot. Add broccoli and 1 table-
spoon salt and cook until broccoli is bright green and tender, about
3 minutes. Using slotted spoon, transfer broccoli to paper towel–lined
plate. Add pasta to boiling water and cook, stirring often, until al dente.
Reserve ½ cup cooking water, then drain pasta and set aside. - Heat oil in now-empty pot over medium-high heat until shimmering.
Add garlic and pepper flakes and cook until fragrant, about 1 minute.
Add tomatoes, wine, pepper, and salt and cook until tomatoes begin to
break down and darken slightly, about 5 minutes. - Off heat, add Pecorino, broccoli, pasta, and reserved cooking water to
pot and stir to combine. Serve, drizzling individual portions with extra oil
and passing extra Pecorino separately.