Honey-Roasted Pork With Greens Recipe - Cooking Index
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) |
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
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