Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce Recipe

Name: Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 2-pound boneless pork top loin roast or rib-end loin roast; Salt; freshly ground black pepper; 1 cup dry white wine; 1 bay leaf; 1 large thyme sprig; 1/2 yellow onion, coarsely chopped; 2 ounces thinly sliced pancetta, cut into 1/2 -inch strips; 1 large spring onion, white and green parts, thinly sliced; 1 pound thin asparagus, cut into 2-inch lengths, or snap peas; 1 head butter lettuce, cut into 1/2-inch strips; 1/4 cup mixed fresh chopped herbs, such as parsley, dill and basil; Lemon juice to taste

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 2-pound boneless pork top loin roast or rib-end loin roast
Salt
freshly ground black pepper
1 cup dry white wine
1 bay leaf
1 large thyme sprig
1/2 yellow onion, coarsely chopped
2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
1 large spring onion, white and green parts, thinly sliced
1 pound thin asparagus, cut into 2-inch lengths, or snap peas
1 head butter lettuce, cut into 1/2-inch strips
1/4 cup mixed fresh chopped herbs, such as parsley, dill and basil
Lemon juice to taste

1
In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil.
2
Add pork, season with salt and brown well over medium to medium-high heat, about 10 minutes.
3
Transfer pork to a plate and pour off fat in casserole.
4
Add wine to casserole and boil over high heat, scraping up browned bits.
5
Add bay leaf, thyme, yellow onion and pork.
6
Cover and cook over very low heat, turning once, until an instant-read thermometer inserted in center registers 160 degrees, about 1 hour.
7
Transfer pork to a carving board and let rest at least 10 minutes.
8
Set casserole and its contents aside.
9
In a large saute pan, melt remaining 1 tablespoon butter in remaining 1 tablespoon olive oil.
10
Add pancetta and cook, stirring, over medium heat until lightly browned, about 5 minutes.
11
Stir in spring onion.
12
Add asparagus or snap peas, lettuce and 1/3 cup pork juices from casserole; season with salt.
13
Cover and cook over medium-high heat until asparagus is crisp-tender, about 3 minutes.
14
Uncover and cook until juices thicken.
15
Remove pan from heat and stir in chopped herbs.
16
Season with salt, pepper and lemon juice.
17
Bring juices in casserole to a simmer and season with salt and pepper.
18
Thickly slice pork, spoon pan juices over meat and serve with vegetables.

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, 1 2-pound boneless pork top loin roast or rib-end loin roast, Salt, and more.

Yes, Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce

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