Directions

1. 1

   Preheat your oven to 375°F. Pat the pork loin roast completely dry with paper towels. Season the entire surface generously with kosher salt and black pepper.

2. 2

   In a small bowl, combine the cilantro leaves, mint leaves, minced green garlic, and dried fennel seed. Coarsely chop this herb mixture together until well blended.

3. 3

   Using a sharp knife, make horizontal slits across the top surface of the pork loin, spacing them about 1 inch apart and cutting about 1 inch deep. Distribute the pancetta slices among these slits, tucking them partway into each cut. Press some of the herb mixture into and around the pancetta in each opening.

4. 4

   Heat the olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Once shimmering, carefully place the pork loin in the pan and sear for 3-4 minutes on each side until the exterior develops a light golden crust.

5. 5

   Pour the water around the base of the roast (not over it). Transfer the skillet or roasting pan to the preheated oven and roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the roast reaches 145°F, indicating medium doneness. Baste occasionally with the pan juices if desired.

6. 6

   While the pork is roasting, shell the fresh peas by opening each pod and pushing the peas out into a bowl. Discard the pods.

7. 7

   Once the pork reaches 145°F, carefully remove it from the oven and transfer the roast to a cutting board to rest for 10 minutes, loosely tented with foil.

8. 8

   Pour off most of the fat from the roasting pan, leaving about 2 tablespoons of fat and pan drippings. Place the pan on the stovetop over medium heat and add the shelled peas. Sauté the peas for 4-5 minutes, stirring occasionally, until they are tender and lightly coated in the pan juices.

9. 9

   Slice the rested pork loin and arrange on a serving platter. Spoon the warm peas and pan juices over or alongside the sliced pork. Serve immediately.