Honey-Roasted Pork With Greens

Recipe Ingredients

1		Boneless pork rib roast - (abt 4 lbs)
1 tablespoon	15ml	Coarse salt
1 teaspoon	5ml	Coarsely-ground black pepper
1/2 cup	118ml	Honey
5 tablespoons	75ml	Fresh lemon juice
7 tablespoons	105ml	Extra-virgin olive oil
1 1/2 teaspoons	7.5ml	Ground coriander
1 1/2 teaspoons	7.5ml	Dried thyme
1 cup	237ml	Canned low-salt chicken broth - more or less
		= (or use water)
2		Swiss chard bunches - thick stems removed, (large)
		Leaves coarsely chopped - (abt 10 cups)

Recipe Instructions

Place pork, fat-side up, in large glass baking dish. Rub pork with salt and pepper. Whisk honey, 4 tablespoons lemon juice, 4 tablespoons olive oil, coriander, and thyme in small bowl. Pour over pork; cover pork loosely with foil. Let stand at room temperature 1 hour, basting occasionally.

Preheat oven to 375 degrees. Transfer pork to roasting pan; reserve marinade. Roast pork 15 minutes. Spoon 1/4 of reserved marinade over pork. Add 1/4 cup broth to roasting pan. Roast pork 15 minutes; spoon remaining marinade over. Add 1/4 cup broth to pan. Roast until instant-read thermometer inserted into center of pork registers 150 degrees, about 40 minutes longer. Add 1/4 cup broth to pan, stirring browned bits from bottom.

Transfer pork to platter; tent with foil. Strain pan juices into 1-cup measuring cup; add enough broth to measure 1 cup liquid. Pour into small saucepan; keep warm over low heat.

Heat remaining 3 tablespoons oil in large skillet over medium-high heat. Add chard and toss to coat. Cover and cook until chard is tender, stirring occasionally, about 5 minutes. Mix in remaining lemon juice. Season with salt and pepper. Spread greens on platter. Slice pork and arrange atop greens. Pour pan juices over.

This recipe yields 6 servings.

Source:
Bon Appetit, May 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.