Honey-Roasted Pork With Greens

Honey-Roasted Pork With Greens
Honey-Roasted Pork With Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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.

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