Roasted Pork Tenderloin with Ramp, Scallion and Mustard Sauce

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It’s early spring in Wisconsin, and if you get a CSA produce box, chances are that you are also getting ramps. I’m always looking for ways to incorporate ramps into my cooking for the very limited time that they are available. You can read about ramps, and what they are here, if you are interested.I picked up a nice pork tenderloin at the only place that I can bring myself to buy them, Jenifer Street Market. They sell real pork tenderloin, not a tenderloin that has been injected with so many additives and solutions that you can no longer recognize what it is that you are eating. While I was there, I also picked up some Nueske’s bacon. This is the best bacon in the world, trust me!

I wrapped the tenderloin in the smoky bacon and seared it in an ovenproof pan. I added ramps and scallions, including the greens, to the pan, then finished it off in the oven until cooked through. While the tenderloin rested, I deglazed the pan with chicken stock and mustard, tossed some greens with the sauce, sliced up the pork and served it over the greens.

Fast, flavorful, and healthy.

You might also like this:

• White Bean and Ramp Soup
• Ramps – Produce Spotlight
• Cooking Out Of The Box – Week 1
• Asparagus Spring Salad
• Carbonara with Pancetta, Peas and Ramps
• Yes, Ramp Pesto
• Ramp Pesto
• Mediterranean Couscous
• Roughing It – Meat and Potatoes