Spring Vegetables and Citrus Pork Loin
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 sservings
  • 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
  • ⅓ 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.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/spring-vegetables-and-citrus-pork-loin/