Tamari-Lemon Pork Loin with Snap Peas Recipe

Atkins Tamari-Lemon Pork Loin with Snap Peas
Net Carbs
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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  • 1 tsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 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
  • 0 1/4 tsp Black Pepper
  • 0 1/4 tsp Salt


  1. Preheat oven to 375 ºF. Line a sheet pan with foil.
  2. 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.
  3. 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.
  4. While the pork is marinating, remove the ends from the snap peas and discard ends.
  5. 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)
  6. 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.
  7. 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!


Cooking Tip

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