Tamari-Lemon Pork Loin with Snap Peas

DIRECTIONS

1. 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.
   
2. 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.
   
3. While the pork is marinating, remove the ends from the snap peas and discard ends.
   
4. 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)
   
5. 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.
   
6. 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!