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Roasted Pork Loin with Peas & Parmesan

Maiale Arrosto con Finocchio al sugo parmigiano

"One thing I've learned from my father is that sometimes you just have to put business on hold, invite some friends over to dinner, and make some great food and drink some fine wine. This recipe may take some time, but it is worth every minute." (Nick Steffino)


Recipe Link: http://www.NickSteffino.com

List of Ingredients




3 pounds boneless pork loin, in one piece
1½ teaspoons salt
1 teaspoon freshly ground black pepper
3½ tablespoons olive oil
1 cup finely diced celery
1 cup finely diced carrot
1 cup finely diced white onion
4 to 5 ounces pancetta or bacon, finely diced
1 cup white wine
1 to 1½ pounds fennel, bulbs only, cleaned cored and cut into eighths
10 whole cloves garlic, peeled
1½ cups Chicken stock
1 cup heavy cream
¾ cup frozen peas, thawed
1 cup freshly grated Parmesan cheese

Recipe



Preheat oven to 325 degrees.

Season the pork on all sides with the salt and pepper.

In a large deep sauté pan, heat the oil over medium-high heat. When the oil is hot, brown the roast on all sides, at least a few minutes per side so it gets nice and brown. Remove to a plate and set aside.

In the same pan, sauté the celery, carrot, onion and pancetta over medium heat for about 8 to 10 minutes. Add the wine, stirring well to dislodge any browned bits from the bottom of the pan. Continue cooking to reduce liquid for about 4 to 5 minutes.

Line the bottom of a small roasting pan with the fennel, garlic, stock and cream. Add the pork and pour over it the mixture form the pan; use a spatula to remove any good little bits of chopped vegetables and pancetta. Roast in the oven for about an hour, turning the meat every 15 to 20 minutes to keep it moist. When the meat is done, it should be slightly pink on the inside. Remove the roast and fennel and set aside. Let the roast sit for at least 15 minutes before slicing.

Put the roasting pan on a stovetop burner over medium heat. Bring the contents to a boil, then simmer, reducing to a saucelike consistency, for 8 to 10 minutes. Add the peas and cook for 2 minutes. Stir in the cheese until melted. Remove from heat.

Slice the pork, no more than ¼ inch thick, and lay overlapping slices on a platter or on individual plate. Spoon the sauce on top, making sure to include bits of chopped vegetable and pancetta. Surround the meat with fennel, peas and more sauce.

Serve 6