Weeknight Roast Pork Loin with Snap Pea and Radish Salad

Once you find a good butcher, never let him or her go. This roast is extremely simple and lets the deliciousness of the pork stand proud. If you love cracklings, make sure to ask your butcher for some pork skin and roast it until crispy.

Recipe courtesy Rupa Battacharya
TOTAL TIME: 2 hr 5 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 45 min
 
YIELD: Serves 2 for lunch in my house, probably 4 to 6 in yours
LEVEL: Easy

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
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Directions

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.

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.

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