One 2 1/2 to 3-pound boneless skin on pork loin end roast (or without if skin is unavailable, see note below)
Kosher salt and freshly ground black pepper
12 ounces sugar snap peas
Coarse sea salt
1 tablespoon olive oil
Juice of 1/2 lemon
You may have to special order a pork loin roast with skin from your butcher. If it is not available, this recipe is also delicious with a pork loin roast without skin.