Pork Roast with Cherry Tomatoes and Green Peas

Name: Pork Roast with Cherry Tomatoes and Green Peas
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 4 cups (560 g) campari tomatoes or other cherry tomatoes; 2 large onions, cut into wedges; 2 slices pancetta, each about 1/4-inch (5 mm) thick, cut into small pieces; 1 garlic head, cloves peeled and slightly crushed; 1/2 cup (125 ml) olive oil; 3 cups (450 g) frozen peas; 1 pork loin roast, about 2 lbs (1 kg); 1 tbsp (15 ml) olive oil; 2 tsp thyme, finely chopped

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Preparation 15 MIN

Cooking 1 H 15 MIN
Servings 6

Ingredients
Preparation

Ingredients

Vegetables

4 cups (560 g) campari tomatoes or other cherry tomatoes
2 large onions, cut into wedges
2 slices pancetta, each about 1/4-inch (5 mm) thick, cut into small pieces
1 garlic head, cloves peeled and slightly crushed
1/2 cup (125 ml) olive oil
3 cups (450 g) frozen peas

Pork Roast

1 pork loin roast, about 2 lbs (1 kg)
1 tbsp (15 ml) olive oil
2 tsp thyme, finely chopped

Preparation

Vegetables

With the rack in the middle position, preheat the oven to 400°F (200°C).
In a small roasting pan or large baking dish, combine the tomatoes, onions, pancetta and garlic with the oil. Season with salt and pepper. Set aside.

Pork Roast

In a skillet over high heat, brown the pork roast in the oil. Season with salt and pepper. Sprinkle with the thyme. Place the meat on the vegetables in the pan.
Roast for 1 hour or until a thermometer inserted in the centre of the roast reads 135°F (57°C). Set the roast aside on a plate and let rest until the internal temperature reaches 145°F (63°C), about 10 minutes. Add the peas to the tomato mixture and toss well. Return to the oven and bake for 10 minutes. Adjust the seasoning.
On a work surface, thinly slice the meat. Serve with the vegetables and cooking juices.