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

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

Instructions

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.