WEEKNIGHT ROAST PORK LOIN WITH SNAP PEA AND RADISH SALAD

Weeknight Roast Pork Loin with Snap Pea and Radish Salad image

Provided by Rupa Bhattacharya

Time 2h5m

Yield Serves 2 for lunch in my house, probably 4 to 6 in yours

Number Of Ingredients 7

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

Steps:

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.