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Citrus Roasted Pork Loin with Spring Vegetables

Citrus Roasted Pork Loin with Spring Vegetables

  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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


  1. 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.
  2. Prep for pork: Remove pork from marinade and pat dry. Allow to sit at room temperature for 30 minutes. Preheat oven to 400°F.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • 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