By Seth Fera-Schanes
Serving size: 4
Prep time: 5 minutes
Cook time: 5-8 minutes
Ingredients
1-1.5 lb – pork tenderloin
Freshly cracked pepper
Salt
1-2 bunches of ramps (wild leeks)
Directions:
Pork:
Freshly crack pepper on a plate (about 2 tbsp or enough to coat the pork.) Gently roll pork over plate to get an even crust of pepper.
With a sharp knife, cut pork into 1 inch thick medallions. Add a little salt to taste on each side of pork medallions.
On a grill over medium heat (or grill pan if indoors) add pork medallions cut side down. Cook for approximately 3-4 minutes per side or until juices run clear. Remove and set aside.
Ramps:
Thoroughly wash ramps and cut off just the roots. You can eat the green leaves and white part at the bottom.
When pork has about 2 minutes left to cook, add ramps and cook for approximately 30 seconds to 1 minute then flip and cook for an additional 30 seconds to 1 minutes. You want the ramps to start to wilt and get grill marks. Do not char. Remove and set aside.
To plate:
Add 3-5 grilled ramps flat on a plate and top with two pieces of pepper crusted pork.
Concept behind the dish
I wanted to find a limited set of ingredients that paired well together. The pork has a natural sweetness which is cut with the bold pepper crust. The ramps round the dish out and are a nice way to introduce someone to a new ingredient.
The key to this dish is simplicity.
Categories: ramps