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Cook the Book: Roast Pork with Herbs and Baby Peas

Posted by Ed Levine, June 27, 2007 at 1:00 PM

I made this recipe a few months ago, in early spring, when Pork & Sons first came out, and it was a huge hit at a dinner party. Because the recipe calls for frozen peas, it can be made any time of year. Nine cups of frozen peas may seem like a lot, but in fact the blizzard of peas makes for a lovely presentation.

Roast Pork with Herbs and Baby Peas
- serves 6 -

Preparation Time: 15 minutes
Cooking Time: 1 3/4 hours

Ingredients
4 tablespoons olive oil

2 1/2 pounds center-cut pork loin

Generous 1 cup chopped smoked bacon

3 shallots, halved

4 garlic cloves, crushed

3/4 cup white wine

8 fresh sage leaves

2 fresh thyme sprigs

1 fresh rosemary sprig

2 bay leaves

6 pearl onions

9 cups frozen baby peas

2 tablespoons sweet butter

3 fresh tarragon sprigs, chopped

6 fresh basil leaves

Sea salt

Procedure
1. Heat the olive oil in a flameproof casserole. Add the pork and cook over medium heat, turning occasionally, for 8-10 minutes, until golden brown all over.

2. Lower the heat, add the bacon, shallots, and garlic, and cook, stirring frequently, for about 10 minutes, until the shallots are softened and lightly colored. Pour in the white wine and add the sage leaves, thyme, rosemary, bay leaves, and onions. Cover and simmer, basting frequently, for 1 1/2 hours. If the casserole seems to be drying out, add a little water.

3. Toward the end of the cooking time, cook the peas in salted boiling water for 5 minutes, then drain. Add the butter, tarragon, and basil to the casserole and stir in the peas. Season to taste with sea salt and serve.

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