Weeknight Roast Pork Loin with Snap Pea and Radish Salad
- Level: Easy
- Yield: Serves 2 for lunch in my house, probably 4 to 6 in yours
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1381
- Total Fat
- 86
- Saturated Fat
- 28
- Carbohydrates
- 17
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 129
- Cholesterol
- 393
- Sodium
- 1971
- Total: 2 hr 5 min
- Prep: 20 min
- Cook: 1 hr 45 min
Ingredients
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
5 radishes
12 ounces sugar snap peas
Coarse sea salt
1 tablespoon olive oil
Juice of 1/2 lemon
Directions
- 1. Preheat the oven to 350 degrees F. With a very sharp knife, cut a crosshatch pattern into the pork skin, being careful not to cut through the meat. Rub the pork all over with 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper and place skin-side up in a small roasting pan or rimmed baking sheet.
- 2. Roast until the internal temperature reaches 145 degrees F, approximately 1 hour 30 minutes. Transfer the pork to a cutting board to rest. Cut off the skin and approximately 1/2-inch of fat and return to the roasting pan. Roast the skin in the oven until crispy, another 15 minutes.
- 3. While pork rests and the skin is crisping, make the salad. Slice the radishes thinly and add to a bowl. Trim and string the snap peas and add to the bowl. Season with 1/4 teaspoon each coarse sea salt and pepper. Dress with the olive oil and lemon juice. Adjust seasonings to taste.
- 4. Pull the cracklings from the oven and drain on a paper towel-lined plate. Slice the pork roast and serve with the cracklings, salad and pan drippings from the roast.
Cook’s Note
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.