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Roasted Pork Loin with Snow Pea Salad MICHAEL SYMON

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Jazz up your pork lain with this amazing recipe!

ingredients
ROASTED PORK LOIN:
2 pound boneless pork loin
1 1- inch piece ginger (peeled, minced)
2 tablespoons Dijon mustard
1/4 cup reduced sodium soy sauce
1/4 cup light brown sugar
Kosher salt and freshly ground black pepper (to taste)
SNOW PEA SALAD:
1 teaspoon ginger (peeled, grated)
1/4 cup rice vinegar
2 tablespoons Dijon mustard
2 tablespoons lime juice
2 tablespoons reduced sodium soy sauce
2 tablespoons toasted sesame oil
1/4 cup olive oil (plus 2 tablespoons)
1 1/2 cups snow peas (julienned)
1 1/2 cups carrots (peeled, julienned)
1 1/2 cups radishes (julienned)
Kosher salt and freshly ground black pepper (to taste)

directions
For the Roasted Pork Loin: Preheat the oven to 450ºF. Place a baking rack inside of a baking sheet.
In a small saucepan over medium-high heat, add the soy sauce, mustard, light brown sugar and ginger and whisk to combine. Bring to a boil and reduce to a simmer. Reduce until the mixture has thickened to a glaze, about 5 minutes.
Season the pork loin with salt and pepper and place on the baking rack. Brush the top of the loin with the glaze and place in the oven. Cook for 15 minutes, flipping the pork loin halfway through and brushing with the glaze. Turn the oven down to 300ºF and cook until internal temperature reaches 135ºF-140ºF, about 40-45 minutes. Ten minutes before the pork is finished cooking, brush with glaze once more. Remove from the oven and allow to rest for at least 10 minutes. Slice into 1/2-inch medallions.
For the Snow Pea Salad: In a medium bowl, add ginger, rice vinegar, Dijon mustard, lime juice, soy sauce and sesame oil and whisk to combine. Slowly drizzle olive oil, continuously whisking until the dressing is emulsified.
In a large bowl, add the snow peas, carrots, and radishes and toss to combine. Drizzle the dressing along the side of the bowl with the vegetable mixture and toss well to ensure salad is well dressed. Season with salt and pepper.
Serve the pork loin warm, topped with some of the glaze and the salad on the side.
Tip: This glaze is perfect to use on chicken, fish or beef as well! Store in an airtight container in the refrigerator for up to 1 week.

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