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Roast Pork, Peas and Parmesan Sauce Recipe

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This recipe for Roast Pork, Peas and Parmesan Sauce, by , is from David Lytle Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



3 tbsp boneless pork loin, in one piece
1 1/2 tsp salt
1 tsp freshly ground pepper
3 1/2 tbsp olive oil
1 cup celery, finely diced
1 cup carrot, finely diced
1 cup white onion, finely diced
4 to 5 oz pancetta or bacon, finely diced
1 cup white wine
1 to 1/2 lbs fennel, bulbs only, cleaned, cored, and cut into eigths
10 whole cloves garlic, peeled
1 1/2 cups chicken stock
1 cup heavy cream
3/4 cup frozen peas, thawed
1 cup freshly grated Parmesan cheese

Preheat oven to 325 F. Season pork on all sides with salt and pepper. In a large, deep saute pan, heat the olive oil over medium-high heat. When the oil is hot brown the roast on all sides, at least a few minutes per side so its gets nice and brown. Remove to a plate and set aside. In the same pan saute 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, 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 from 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 15 minutes before slicing.

Put the roasting pan on a stovetop burner over medium heat. (If the pan cannot be placed on a burner, transfer the contents to a saute pan or saucepan.) Bring the contents to a boil, then simmer, reducing the 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 1/4 inch thick, and lay overlapping slices on a platter or on individual plates. Spoon the sauce over the top, making sure to include bits of chopped vegetables and pancetta. Surround the meat with fennel, peas, and more sauce.

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