Balancing healthy and yummy, this citrus roasted pork loin with spring vegetables recipe from My Three Seasons is ideal for relaxed late spring and early summer dining. It offers you some flexibility in terms of veggies depending on your tastes and what’s available at the grocery store. Also, if you’re looking to make this a heartier meal add in a starch, such as quinoa or wild rice.
One last item: below is the ingredient list for the vegetable dressing.
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 (~1 ½ lbs) 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
- 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.