Best 3 Pork Tenderloin With Sugar Snap Pea Salad Recipes
Tantalize your taste buds with a culinary journey featuring the succulent Pork Tenderloin with Sugar Snap Pea Salad. This delectable dish offers a symphony of flavors, textures, and colors, promising an unforgettable dining experience. The tender and juicy pork tenderloin takes center stage, roasted to perfection and infused with aromatic herbs and spices. Accompanying the succulent protein is a vibrant sugar snap pea salad, a medley of crisp, sweet sugar snap peas, refreshing cucumber, and tangy red onion, tossed in a zesty dressing that awakens the palate. This recipe duo is not only a feast for the senses but also a breeze to prepare, making it ideal for busy weeknight dinners or special occasions alike. Embark on this culinary adventure and discover the harmonious blend of flavors that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SUGAR SNAP PEA SALAD WITH PROSCIUTTO
Provided by Anne Burrell
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To blanch the peas, bring a large pot of well-salted water to a boil and set up a large bowl of well-salted ice water. Toss the peas into the boiling water, let the water return to a boil and cook for 2 more minutes. Drain the peas and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry. Cut in half lengthwise and reserve.
- Coat a medium saute pan with olive oil and add the garlic and red pepper; bring the pan to medium heat and cook for 2 to 3 minutes. Remove the garlic and ditch it - it has fulfilled its garlic destiny! Add the prosciutto to the pan and cook for 3 to 4 minutes or until crispy, then add the vinegar. Turn off the heat.
- In a large bowl, combine the arugula, snap peas and onion along with the prosciutto and any juices from the pan; toss well. Add the pecorino and mint and taste it. Season with salt if needed and serve.
SNAP PEA AND CUCUMBER SALAD
Provided by Giada De Laurentiis
Time 16m
Yield 4 servings
Number Of Ingredients 8
Steps:
- For the salad: Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl. Stir in the cucumbers, tomatoes and dill.
- For the dressing: In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss until coated.
- Cook's Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
STIR-FRIED PORK WITH SUGAR SNAP PEAS
This recipe, created in the Food Network kitchens, has become a family favorite. The pork is so tender, the sugar snap peas so crisp and the Asian flavors are so wonderful. We love everything about it! Serve it with rice and you really could have a complete meal!
Provided by LifeIsGood
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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
Tips:
- For the best results, use a meat thermometer to ensure that the pork tenderloin is cooked to an internal temperature of 145°F (63°C).
- If you don't have a meat thermometer, cook the pork tenderloin for 20-25 minutes per pound, or until the juices run clear when you insert a knife into the thickest part of the meat.
- To make the sugar snap pea salad, use fresh, crisp sugar snap peas. If you can't find sugar snap peas, you can use snow peas or green beans.
- For a more flavorful salad, add a tablespoon of chopped fresh herbs, such as basil, mint, or cilantro.
- If you're short on time, you can use a store-bought vinaigrette dressing for the salad.
- Serve the pork tenderloin with the sugar snap pea salad and your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
This recipe for pork tenderloin with sugar snap pea salad is a delicious and easy-to-make dish that's perfect for a weeknight dinner or a special occasion. The pork tenderloin is cooked to perfection and the sugar snap pea salad is light and refreshing. This dish is sure to please everyone at your table.
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