Tamari-Lemon Pork Loin with Snap Peas
9.3g
Net Carbs
47.3g
Protein
20.0g
Fat
2.5g
Fiber
429
Calories
Ingredients:
- 1/4 teaspoon Black Pepper
- 6 ounces Snow or Sugar Snap Peas
- 14 ounces Pork Loin (Tenderloin)
- 4 tablespoons Tamari Soybean Sauce
- 3 teaspoons The Original Worcestershire Sauce
- 1/4 teaspoon Salt
- 1 clove Garlic
- 1 fruit (2-1/8" diameter) Lemon
- 1 teaspoon Sesame Oil
- 1 tablespoon Olive Oil
Directions:
- Preheat oven to 375 ºF. Line a sheet pan with foil.
- Zest and juice lemon, placing 1 teaspoon zest and 2 tablespoons juice into a medium bowl. Add minced or pressed garlic, tamari sauce, Worcestershire sauce, sesame oil and ¼ teaspoon each of salt and pepper. Place ¼ cup of the marinade into a small bowl and set aside.
- 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 prepared sheet pan. 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!
