Honey-Roasted Pork With Greens
- 1 boneless pork rib roast - (abt 4 lbs)
- 1 tablespoon coarse salt
- 1 teaspoon coarsely-ground black pepper
- 1/2 cup honey
- 5 tablespoons fresh lemon juice
- 7 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons dried thyme
- 1 cup canned low-salt chicken broth more or less (or use water)
- 2 large Swiss chard bunches thick stems removed, 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.