Pork Tenderloin with Fresh English Shell Peas, Favas Beans, and Crème Fraîche Sauce

This recipe comes from Georgeanne Brennan, Author of A Pig in Provence.

Serves 2-3

1 pound English shell peas, shelled (can substitute 1 pound thin asparagus, use only the top 2-inches)
1 pound fava beans, shelled
1 pork tenderloin, approximately 1 to 1 1/4 pounds
2 teaspoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
1-2 sprigs fresh thyme, leaves removed from stem
1 tablespoon minced shallots
2 tablespoons white wine
1/2-3/4 cup crème fraîche

1. Heat oven to 400 degrees. 

2. Blanch peas and fava beans:  Bring a large pot of salted water to a boil.  Prepare a bowl with ice water next to the stove. Blanch the shell peas for about 2 minutes, until bright green.  Remove from water with a slotted spoon into the ice water.  Repeat with the fava beans.

3. Season pork with salt, pepper and thyme. Heat olive oil in an oven-proof pan large enough to hold the pork and sear until brown on all sides. Finish cooking in the oven until internal temperature reaches 140 degrees, about 15 minutes.

4. Remove pork from pan, cover and let rest while you prepare the sauce. Put the pan the pork was cooked in over a medium flame and add the minced shallots. Cook for about 30 seconds and add the white wine to deglaze the pan. Let wine reduce to about half and add the peas and favas. Continue to cook just until peas and favas are warmed through.  Stir in the crème fraîche.

5. To serve: Scoop peas and favas into a shallow serving bowl. Slice the pork and place on top, drizzling the rest of the sauce over the meat.  Serve immediately.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.