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With loads of fresh herbs, tender butter lettuce, and asparagus, this impressive meal is a celebration of spring.
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Ingredients
For 4 Serving(s)
pork-top-loin-roast-with-asparagus-spring-onions-a
- 2 T butter
- 2 T olive oil
- 2 lb boneless pork top loin roast
- salt
- pepper
- 1 c dry white wine
- 1 bay leaf
- 1 sprig fresh thyme
- 1/2 yellow onion
- 2 oz pancetta
- 1 spring onion
- 1 lb asparagus
- 1 butter lettuce
- 1/4 c mixed fresh chopped herbs
- lemon juice
Pork Top Loin Roast with Asparagus, Spring Onions, and Butter Lettuce Directions
- In a small enameled cast-iron Dutch oven or casserole, heat one tablespoon of the butter and 1 tablespoon of the olive oil over medium to medium-high heat. Place the pork in the butter and oil, and sprinkle with salt and pepper. Brown well, for about 10 minutes. Transfer the pork to a dish and discard the fat in the pot. Pour the white wine into the pot and raise the heat to high. Bring to a boil and use a wooden spoon to scrape up any browned bits. Add the bay leaf, thyme, and yellow onion, and return the pork to the pot. Cover, reduce heat to very low, and cook for about 1 hour, turning the pork once midway, until a thermometer inserted into the center of the pok reads 160F. Transfer the pork to a cutting board and let sit for at least 10 minutes.
- In a large skillet over medium heat, heat the last tablespoon of butter and olive oil. Add the pancetta and cook, stirring, for about 5 minutes, until lightly browned. Add the spring onion, asparagus, and butter lettuce. Measure 1/3 cup of pork juices from the Dutch oven, and pour it over the vegetables. Season with salt. Cover, raise heat to medium-high, and cook about 3 minutes, until the asparagus is tender. Uncover, and continue to cook until the liquid thickens. Remove from heat and fold in the chopped herbs. Taste, and add salt and pepper and lemon juice.
- Return the Dutch oven to the stove and heat over medium heat. Bring the juices to a simmer and season to taste with salt and pepper. Slice the pork in thick slices, and serve with the pan juices spooned on top, with the vegetables alongside.