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1
Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl.
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2
Put the pork on a plate, pat dry and rub all over with the spice mixture.
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3
Refrigerate, uncovered, at least 4 hours or overnight.
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4
Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.
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5
Preheat the oven to 375 degrees F. Rinse the pork and pat dry.
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6
If desired, tie kitchen twine around the pork in a few places to help it keep its shape.
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7
Heat the olive oil in a large skillet over medium-high heat.
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8
Add the pork, fat-side down, and sear until golden, about 5 minutes.
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9
Continue to cook, turning, until golden all over, about 5 more minutes.
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10
Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes.
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11
Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes.
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12
Transfer to a cutting board and brush with the remaining vinegar mixture.
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13
Let rest 15 minutes before slicing.
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14
Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan.
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15
Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen.
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16
Drain, transfer to a bowl and keep warm.
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17
Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes.
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18
Whisk in the butter, then add to the peas and toss.
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19
Add the parsley and scallions, season with salt and pepper and toss.
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20
Serve with the pork.
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21
Photograph by Con Poulos
