Tamari-Lemon Pork Loin with Snap Peas
10.2g
Net Carbs
Net Carbs
Prep Time: Minutes
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
Style:American
Cook Time: 45 Minutes
Phase: Phase 1
How to Calculate Atkins Net CarbsINGREDIENTS
- 1 fruit (2-1/8" dia) Lemon
- 1 clove Garlic
- 4 tbsp Tamari Soybean Sauce
- 3 tsp The Original Worcestershire Sauce
- 1 tsp Sesame Oil
- 14 oz Pork Loin (Tenderloin)
- 6 oz Snow or Sugar Snap Peas
- 1 tablespoon Olive Oil
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
DIRECTIONS
- Preheat oven to 375 ºF. Zest lemon and set aside. Juice lemon into a medium bowl and
discard seeds; set aside. Finely chop garlic and add to the bowl with
the lemon juice. Add the tamari sauce, Worcestershire
sauce, sesame oil and ¼ teaspoon each of salt and pepper. Place HALF of the marinade into a
small bowl and reserve for later use.
- Pat dry pork tenderloin with paper towels
and slice into ½-inch rounds. Add the pork to the medium bowl and coat
each piece with the marinade. Let the pork marinate for 10 minutes.
- While the pork is marinating, remove the
ends from the snap peas and discard ends.
- Remove the pork from the marinade
(discard marinade )and evenly place the
pork on a sheet pan lined with foil and
roast in the oven for 8 to 10 minutes or
until desired doneness.
(USDA recommends cooking pork to a minimum of 145°F)
- Heat a medium non-stick sauté pan over
medium-high heat and add 1 tablespoon of
olive oil. When the oil is hot, add the snap peas and
sauté for 3 to 5 minutes or until fork tender. Season with a pinch of salt and pepper and
mix to combine.
- In the center of two plates, place the snap
peas and pork tenderloin. Serve the reserved marinade as a dipping
sauce in a small ramekin. Enjoy!
