By Seth Fera-Schanes
Serving size: 4
Prep time: 5 minutes
Cook time: 5-8 minutes
1-1.5 lb – pork tenderloin
Freshly cracked pepper
1-2 bunches of ramps (wild leeks)
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.
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.
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.