Honey Roasted Pork With Greens

Directions

1. Place pork, fat-side up, in large glass baking dish. Rub pork with salt and pepper. Whisk honey, 4 Tbsp. lemon juice, 4 Tbsp. extra virgin olive oil, coriander, and thyme in small bowl. Pour over pork; cover pork loosely with foil. Let stand at room temperature 1 hour, basting occasionally.
2. Preheat oven to 375 degrees. Transfer pork to roasting pan; reserve marinade. Roast pork 15 min. Spoon 1/4 of reserved marinade over pork. Add in 1/4 c. broth to roasting pan. Roast pork 15 min; spoon remaining marinade over. Add in 1/4 c. broth to pan. Roast till instant-read thermometer inserted into center of pork registers 150 degrees, about 40 min longer. Add in 1/4 c. broth to pan, stirring browned bits from bottom.
3. Transfer pork to platter; tent with foil. Strain pan juices into 1-c. measuring c.; add in sufficient broth to measure 1 c. liquid. Pour into small saucepan; keep hot over low heat.
4. Heat remaining 3 Tbsp. oil in large skillet over medium-high heat. Add in chard and toss to coat. Cover and cook till chard is tender, stirring occasionally, about 5 min. Fold in remaining lemon juice. Season with salt and pepper. Spread greens on platter. Slice pork and arrange atop greens. Pour pan juices over.
5. This recipe yields 6 servings.