Recipe: Roasted Pork Loin with Fennel, Peas and Parmesan

Hi, Wendy. Yes, that recipe had expired. Is the following one even close? It's Nick Stellino's:

Roasted Pork Loin with Fennel, Peas and Parmesan
(Maiale Arrosto con Finocchio al sugo parmigiano)
Source: Nick Stellino's Family Kitchen
Servings: 6

3 pounds boneless pork loin, in one piece
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 1/2 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 1 1/2 pounds fennel, bulbs only, cleaned cored and cut into eighths
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 degrees.

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

In a large deep saut 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, saute 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 1/4-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.