ROAST PORK WITH HERBS AND BABY PEAS

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 cups 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 1 1/2 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 and Sons by Stephane Reynaud