Roasted Pork Tenderloin with Guanciale and Peas

Name: Roasted Pork Tenderloin with Guanciale and Peas
Cuisine: Italian
Ingredients: 1½ cups shelled peas, blanched in salted boiling water and shocked in ice water, or frozen peas (thawed); 1½ cups shelled peas, blanched in salted boiling water and shocked in ice water, or frozen peas (thawed); 1½ cups shelled peas, blanched in salted boiling water and shocked in ice water, or frozen peas (thawed); 1½ cups shelled peas, blanched in salted boiling water and shocked in ice water, or frozen peas (thawed); 1 tablespoon extra-virgin olive oil; Salt and black pepper to taste; Salt and black pepper to taste; 1 tablespoon chopped fresh chives; ⅓ beaten large egg; 2 tablespoons all-purpose flour; 1 large Idaho potato; 2 cups pea shoots or baby lettuce; 2 cups pea shoots or baby lettuce; 4 fresh mint leaves, sliced; 1 teaspoon lemon juice; ⅓ cup finely diced guanciale; ½ cup chicken stock; ½ teaspoon salt; A few grinds of black pepper; 1 teaspoon sugar, or to taste; 4 (6-ounce) pieces trimmed pork tenderloin; Black pepper to taste; 2 tablespoons neutral-flavored vegetable oil; 12 sugarsnap peas, blanched, shocked, and split lengthwise along the curved side to reveal the seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooking without Borders

By Anita Lo

Published 2011

About

This combination of ingredients is one that celebrates subtle, earthy flavors. Pork and peas always make a delicious pair, but the sugar, salt, black peppercorns, and herbs—thyme, among others—used to cure guanciale (hog jowls) renders it an especially well-suited match for those sweet, green orbs, which are presented as a puree here. The tenderloin isn’t the fullest-flavored cut of pork, so serving it with Italian cured pork cheeks (a.k.a. face bacon) accentuates its porcine notes and prov

Ingredients

Europe
Italy
Main course
Pasta

Ingredients

Method