Before I jump into this recipe for Roasted Pork Loin Roast with Sweet Peas, I’d like talk about wine, particularly Pinot Noir, and most importantly the Francis Coppola Diamond Collection Pinot Noir. Pull up a chair, pour yourself a glass and let’s chat. When someone mentions Pinot Noir, I am sure just as it happens to me, you begin to think of Thanksgiving turkeys or Easter hams. Right? After working on this recipe a few times, and testing and tasting, I have decided that Pinot Noir is like the forgotten child as is parsley. Full of flavor, spunk and intrigue, and one that should not be forgotten anytime soon. And, I am going to tell you right now that you should be enjoying this particular bottle of Pinot Noir well into summer as it not only goes well with your holiday feasts but it is lovely with bbq, smoked fish and this amazing Roasted Pork Loin Roast with Sweet Peas.
I knew when I opened a bottle of Francis Coppola Diamond Collection Pinot Noir that I was in for a treat as the floral aromas overtook the dining area. Upon pouring a glass, admiring the rich color and the first sip of forward fruit, I knew I was falling in love with this wine. After letting it sit as I cooked, matching flavors and enjoying; hints of green tea, as well as strawberries, kept onto my palate. This wine really opens up, is smooth and elegant, but has the right amount of spunk to keep me interested throughout the meal.
The recipe I developed to serve with the Francis Coppola Diamond Collection Pinot Noir was inspired by my friend Dominique who raises the best pork in France. He instructed me, that with a great piece of meat, all one needs to do is use salt and pepper; and that the flavors of the meat will compliment everything else that is served, and that the wine will compliment the meat. I took a recipe that I have enjoyed at his home on occasion and adapted it to what I found at our farmers market. The stalls are filled with an abundance of spring peas, green garlic, and fresh mint, and I decided to shake things up a bit by tossing cilantro into the mix. I have made this recipe a few times now, using pork tenderloin, as well as pork loin roast. Both cuts are perfect with the recipe, and it really comes down to your personal favorite. I wrap the cut of meat with thin slices of pancetta after seasoning lighting with salt and pepper, then I roast until golden while lightly basting with a mixture of herbs. Just before serving I stir the fresh peas into the meaty juices in the bottom of the pan, and lightly heat just enough to keep their vibrant green color.
I can see this dish making its way to our table not only in April, but also well into the summer months. Maybe grilling instead of roasting to bring a bit of the outdoors in. I may toss a spicy chili or two in to mix things up. Whatever way you decide to work with this recipe, the wine will definitely complement the subtle flavors of spring as well as the richness of the pork and fresh herbs.
Enjoy. Happy Spring!
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disclaimer: This post is brought to you in collaboration with Francis Ford Coppola Winery, for which we are being compensated for the work done with them. All content, photos and opinions are of our own, and were not influenced by other parties. Thank you for supporting sponsors that allow us to create new and exciting content like this for Chez Us.