-
1
Place pork, fat side up, in large glass baking dish.
-
2
Rub pork with salt and pepper.
-
3
Whisk honey, 4 tablespoons lemon juice, 4 tablespoons olive oil, coriander, and thyme in small bowl.
-
4
Pour over pork; cover pork loosely with foil.
-
5
Let stand at room temperature 1 hour, basting occasionally.
-
6
Preheat oven to 375F.
-
7
Transfer pork to roasting pan; reserve marinade.
-
8
Roast pork 15 minutes.
-
9
Spoon 1/4 of reserved marinade over pork.
-
10
Add 1/4 cup broth to roasting pan.
-
11
Roast pork 15 minutes; spoon remaining marinade over.
-
12
Add 1/4 cup broth to pan.
-
13
Roast until instant-read thermometer inserted into center of pork registers 150F, about 40 minutes longer.
-
14
Add 1/4 cup broth to pan, stirring browned bits from bottom.
-
15
Transfer pork to platter; tent with foil.
-
16
Strain pan juices into 1-cup measuring cup; add enough broth to measure 1 cup liquid.
-
17
Pour into small saucepan; keep warm over low heat.
-
18
Heat remaining 3 tablespoons oil in large skillet over medium-high heat.
-
19
Add chard and toss to coat.
-
20
Cover and cook until chard is tender, stirring occasionally, about 5 minutes.
-
21
Mix in remaining lemon juice.
-
22
Season with salt and pepper.
-
23
Spread greens on platter.
-
24
Slice pork and arrange atop greens.
-
25
Pour pan juices over.
