By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 14
383 cal · 120 min
Roasted Pork Loin with Pancetta and Fresh Sweet Peas
Recipe GLPR351fc3e2d9d1d9
A elegant main course featuring a succulent boneless pork loin roast studded with pancetta and fresh herbs, roasted until golden and juicy. Tender fresh sweet peas cooked with garlic and fennel complement this classic dish. The herb-infused meat is aromatic and flavorful, perfect for feeding a crowd.
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Ingredients
3½ pounds boneless pork loin roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 ounces pancetta, thinly sliced
½ cup fresh cilantro leaves
½ cup fresh mint leaves
1 medium bulb green garlic (light green parts only), minced
1 teaspoon dried fennel seed
¼ cup extra virgin olive oil
½ cup water
4 pounds fresh sweet peas in pods
Directions
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.
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.
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.
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.
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.
While the pork is roasting, shell the fresh peas by opening each pod and pushing the peas out into a bowl. Discard the pods.
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.
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.
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.
Comments
This recipe plays well with North Carolina seasons—pork loin is a reliable supermarket staple, and fresh peas peak in spring when green garlic and fennel appear at Harris Teeter and Kroger, making a rare overlap of local timing. The 120-minute stated time undersells the work: account for 30 minutes of prep (trimming, tying, aromatic layering) plus 70 to 90 minutes of roasting depending on loin size, so plan closer to 2.5 hours real-world. Cost per serving is reasonable at roughly $2.50–$3.00 because the pork loin stretches across 14 servings and fresh herbs are modest. Pancetta adds salt and richness but isn't exotic—Harris Teeter and Food Lion both stock it in the meat department—though cilantro and mint together mean you're buying two bunches for what may be sparse use, a small household inefficiency. The pork reheats well as a cold or warm leftover, making it kitchen-friendly for a crowd or next-day lunch.
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