Bacon Pork Loin with Peas a la Francais

Finally, around 10pm I made it home. I hate working late, but I guess it comes with the territory... After grumpily tossing off my impractical heels & cursing the pain my feet were in I noticed dinner was already tucked in the oven. After introducing my hubby to Avec Eric, which he'd watched all afternoon, he decided to make me dinner. Yay! He's a fantastic cook. He should cook more often.

Bacon Pork Loin with Peas a la Francaise, for 4

adapted from Avec Eric

1 6 oz. pork tenderloin

8-12 slices bacon

1 tbsp. olive oil

2 tbsp. butter

1 c. chicken stock

2 cloves garlic, minced (plus more whole cloves to toss into the roasting pan if you like)

1 yellow onion, diced

2 c. frozen peas

1 c. shredded Bib or Boston lettuce

salt to taste

pepper to taste

Preheat oven to 375F. Season the pork with salt & pepper then wrap in bacon once. Once wrapped one time, trim the remaining bacon & reserve for the peas.

Meanwhile, warm the olive oil over medium-high heat in an oven proof skillet & brown the pork loin on all sides, about 5 - 6 minutes. Once seared, move to the oven & cook through, about 7 -10 minutes or until the pork registers 145° in the center when tested with a thermometer. When the pork is done, transfer to a cutting board to rest.

Meanwhile, cube the remaining bacon & cook it in a stock pot over medium heat until golden. Melt half of the butter & sweat the onion until translucent, about 2 minutes. Add the garlic & cook until fragrant, about 30 seconds. Add the peas & chicken stock & cook until peas are tender & stock is reduced by half or more, about 5 minutes. Add the remaining butter & stir to combine & melt. Add the lettuce & stir a bit more until the lettuce is wilted.

Slice to pork & serve over a bed of peas.