Pancetta wrapped pork tenderloin with spring vegetables
Pork second courses
Since this is the first year I am focusing on eating seasonally, I wanted to taste all of what spring had to offer - I got some morels (first time eating those!) and cooked them with some fava beans, asparagus, caramelized fennel, and pea shoots. <br /> <br />You'd think the pork loin, which I got from a local producer in KY, would be the star of the plate. But I tell you what, those vegetables give it a run for its money. An awesome and beautifully harmonious dish.
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