I have a great light, healthy spring meal for you. Citrus roasted pork loin with asparagus, sugar snap peas and sweet green peas.
Pork & marinade:
- 1 (~1 ½ lbs) Farm Promise Pork Loin Filet or Tenderloin, trimmed
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 tbsp extra virgin olive oil
- 6 garlic cloves, minced or crushed with press
- 1 tsp kosher salt, plus more as needed
- Fresh cracked pepper
- 1 tbsp vegetable oil
- 1 bunch (1lb) asparagus, trimmed, cut into 2 inch lengths
- ½ lb sugar snap peas
- 1 cup fresh or frozen peas
- 1/3 cup mint leaves, torn
- Microgreens or pea shoots, for garnish
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tbsp orange juice
- ½ tsp honey
- Zest of half a lemon
- Kosher salt and fresh cracked pepper
- Marinade pork: Whisk together orange and lemon juices, oil, garlic and 1 tsp kosher salt. Place pork and marinade in a ziplock bag and turn to coat. Marinade at least 2 hours or up to 24 hours.
- Prep for pork: Remove pork from marinade and pat dry. Allow to sit at room temperature for 30 minutes. Preheat oven to 400°F.
- Blanch vegetables: While pork comes to room temperature, bring a large pot of water to a boil. Fill a large bowl with cold water and ice. Add asparagus to boiling water and cook 2-4 minutes or until crisp tender. Remove with a spider and shock in ice water bath. Add snap peas to boiling water and cook 1 minute or until crisp tender. Remove and add to ice water bath. Add peas to water and cook about 1 minute. Remove and add to ice water bath. When all vegetables are cool, drain and dry on towels. Slice snap peas in half, if desired.
- Sear & cook pork: Warm a large nonstick pan over medium heat. Season pork with salt and pepper. Add vegetable oil to pan, and sear pork for a total of about 10-12 minutes or until browned on all sides. Remove from pan and transfer to a rack-lined sheet tray. Place on center rack in oven. Pour about ½ cup of water on the roasting pan under the pork, adding more if needed so juices don’t dry up. Roast about 12-16 minutes or until internal temperature registers 140°F, or desired level of doneness. Rest 5-8 minutes before slicing. Collect juice from bottom of roasting pan and from resting pork. Cook down to reduce, if desired.
- Dress vegetables: While pork rests, make the dressing. Whisk together olive oil, lemon and orange juices, honey and zest. In a large bowl, toss vegetables with dressing and season with salt and pepper, to taste. Toss in mint and top with microgreens.
- Serve: Slice and plate pork and drizzle over cooking juices. (not pictured) Serve alongside the mixed vegetables. I also suggest dipping the pork in any extra dressing. Enjoy.
This recipe makes an abundant serving of vegetables. If you prefer to also serve a starch, such as quinoa or brown rice, feel free to scale down the vegetable portion.
- Category: Main
- Method: Roast
- Cuisine: American
- Serving Size: 6oz pork + 1/4 of vegetables
- Calories: 445
- Sugar: 9.6 g
- Sodium: 733.5 mg
- Fat: 23.4 g
- Saturated Fat: 4.4 g
- Carbohydrates: 19.8 g
- Fiber: 5.6 g
- Protein: 41.5 g
Keywords: citrus pork loin, roasted pork loin, citrus marinated pork loin, pork loin, spring vegetables