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 complement 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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Roasted Pork Loin Roast with Sweet Peas
3 – 4 pounds of boneless pork loin roast or pork tenderloin
4 ounces thinly sliced pancetta
1/2 cup cilantro, leaves only
1/2 cup mint, leaves only
1 medium-sized green garlic bulb with only the light green parts
1 teaspoon dried fennel
1/4 cup olive oil
1/2 cup of water
4 pounds fresh peas (with shells, then you have to peel)
Preheat oven to 350. Lightly olive a roasting pan with a small amount of olive oil.
If your roast or tenderloin is wrapped with twine, remove.
Lightly season with salt and pepper.
Wrap the pancetta all around the meat and secure with butcher twine.
Place the meat into the roasting pan and place into the oven.
Roast for 25 minutes, then pour 1/2 cup water into the bottom of the pan.
While the meat is roasting combine the cilantro, mint, green garlic, fennel, and olive oil into a food processor. Process until smooth. Season to taste with salt and pepper.
Baste the meat lightly.
Roast for another 25 minutes. At this point begin testing the temperature of the meat. You will want the meat to reach between 140 – 160. Keep adjusting the cooking time by 5 minutes, and baste on and off until you reach the desired temperature.
I roast until it is 150, then I remove from the oven and let sit for 5 minutes before slicing.
While the meat is resting on a serving platter, add the peas to the roasting pan, and stir in any leftover baste. Place into the oven and let cook for about 3 minutes; until heated but still vibrant.
Place the peas around the meat.
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.