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Spring Vegetables and Citrus Pork Loin

Spring Vegetables and Citrus Pork Loin


Sponsored Post: We’ve teamed up with Farm Promise to bring you versatile recipes featuring their wholesome, delicious pork raised to not only sustain us, but the land too.
This dinner idea screams of spring. Try this easy, citrus-marinated pork loin served with bright spring vegetables.

Today I’m sharing a light, healthy spring meal. The focus? It’s all about the pork.

I’m using a delicious, lean cut of pork; the loin filet. And it’s not just any citrus roasted pork loin. It’s Farm Promise pork.

Let me tell you a little about Farm Promise. They hold their products to high quality standards.

Here’s a few:

  • No antibiotics, growth promotants or hormones!
  • Humanely raised on local family farms in the USA
  • Fed a vegetarian diet
  • Gestation crate free
    I really admire Farm Promise’s focus on preservation and sustainability of the land and livestock. Almost as much as I admire their delicious pork. They’re a natural, wholesome brand that I trust. Farm Promise really helps make quality pork products that you can feel good about eating more accessible and affordable. If you’re interested in Farm Promise products, they’re available at Shoprite locations along the east coast. In addition to pork loin filet, they sell pork tenderloin, chops, ground pork, sausages, ham, roasts and even bacon.

Okay now let’s talk about this recipe. I wanted to make something light and bright, and perfect forthe spring. This marinated pork loin filet is mojo-inspired. The marinade includes fresh orange and lemon juices, olive oil and lots of garlic. A pork tenderloin would also work great in this recipe. After marinating the pork, I seared it to achieve a nice brown. Then I finished roasting it off in the oven. It comes out juicy, flavorful and so incredibly tender.

As far as the vegetables go, I decided to make a salad of sorts. I blanched and chilled a combination of asparagus, snap peas and sweet, English peas. If you are able to find fresh, sweet peas, this is the place to use them! Nothing beats a fresh pea in my book, but frozen is totally fine if that’s what you can find. I tossed these beautiful green, spring vegetables in a citrus dressing, which echoes some of the flavors in the marinade. A little fresh mint adds a fresh, herbaceous bite.

See Also

This recipe really makes a large portion of vegetables. For me it’s perfect, but if you want to scale back the vegetables a bit and add a grain, such as quinoa or brown rice, then you do you. I’m sure it’ll be great. Just make sure you pour any juices from the pork right back over your slices, and definitely consider dunking in the citrus dressing.

Get to Shoprite and find some Farm Promise pork! You’ll be thankful that you did.

Spring Vegetables and Citrus Pork Loin

Sabrina Russo
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main
Servings 4 sservings



  • 1 ~1 ½ lbs Farm Promise Pork Loin Filet or Tenderloin, trimmed
  • ½ cup fresh orange juice
  • 1/4 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.


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