Roast Pork With Herbs And Baby Peas

Serves 6
Published in: San Antonio Express-News

4 tablespoons olive oil
1 (2 1/2-pound) center-cut pork loin
Generous 1 cup chopped smoked bacon
3 shallots -- halved
4 garlic cloves -- crushed
1/4 cup white wine
8 fresh sage leaves
2 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
6 pearl onions
9 cup frozen baby peas
2 tablespoons sweet butter
3 fresh tarragon sprigs -- chopped
6 fresh basil leaves
Sea salt -- to taste

Heat olive oil in flameproof casserole. Add pork and cook over medium
heat, turning occasionally, 8-10 minutes, until golden brown all over.
Lower heat, add bacon, shallots and garlic, and cook, stirring
frequently, about 10 minutes, until shallots are softened and lightly
colored. Pour in white wine and add sage leaves, thyme, rosemary, bay
leaves and onions. Cover and simmer, basting frequently, for 11/2 hours.
If casserole seems to be drying out, add a little water. Toward the end
of cooking time, cook peas in salted boiling water for 5 minutes, then
drain. Add butter, tarragon and basil to casserole and stir in peas.
Season to taste with salt and serve.

Makes 6 servings.


Source: 'Pork & Sons' by Stéphane Reynaud

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