Pork Roast with Cherry Tomatoes and Green Peas

This vibrant dish features a tender, juicy pork roast complemented by sweet cherry tomatoes and fresh green peas. The combination creates a beautiful color palette and offers a perfect balance of flavors – the savory pork, the slight acidity of the tomatoes, and the sweet pop of peas. It’s an elegant yet approachable dish that’s perfect for both family dinners and special occasions.

Ingredients:
For the Pork:

• 3-4 lb pork loin roast
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme leaves
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika

For the Vegetables:

• 2 pints cherry tomatoes
• 2 cups fresh or frozen green peas
• 1 large onion, sliced
• 4 cloves garlic, whole
• 2 tablespoons olive oil
• 1 cup chicken broth
• Salt and pepper to taste
• 1 tablespoon butter
• Fresh basil leaves for garnish

Directions:

1. Preparation:
   • Preheat oven to 375°F (190°C)
   • Pat pork roast dry with paper towels
   • Mix minced garlic, herbs, salt, pepper, and paprika with 2 tablespoons olive oil to make a paste
   • Rub the herb mixture all over the pork roast
   • Let sit at room temperature for 30 minutes
2. Initial Roasting:
   • Place sliced onions and whole garlic cloves in the bottom of a roasting pan
   • Place seasoned pork roast on top of onions
   • Pour chicken broth into the pan
   • Roast for 45 minutes
3. Adding Vegetables:
   • Remove pan from oven
   • Add cherry tomatoes around the roast
   • Drizzle tomatoes with remaining olive oil and season with salt and pepper
   • Return to oven for another 20-25 minutes
4. Final Stage:
   • When pork reaches 135°F (57°C), add green peas around the roast
   • Add butter in small pieces over the vegetables
   • Continue roasting until pork reaches internal temperature of 145°F (63°C)
   • Total cooking time will be approximately 20-25 minutes per pound
5. Resting and Serving:
   • Remove from oven and tent with foil
   • Let rest for 15-20 minutes before slicing
   • Temperature will rise another 5-10 degrees while resting
6. To Serve:
   • Slice pork into medallions
   • Arrange on platter with roasted tomatoes and peas
   • Spoon pan juices over meat
   • Garnish with fresh basil leaves

Pro Tips:

• Choose a pork roast with a thin fat cap for best results
• Don’t overcook the pork; slight pinkness is desirable
• If using frozen peas, add them in the last 5 minutes of cooking
• Cherry tomatoes can be replaced with grape tomatoes
• For extra flavor, deglaze the pan with white wine before adding broth

Serving Suggestions:

• Serve with roasted potatoes or crusty bread
• A light green salad makes an excellent side dish
• Pairs well with a medium-bodied white wine or light red wine

Storage:

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
• Reheat gently to avoid drying out the pork

This dish is perfect for Sunday dinners or when entertaining guests, offering a beautiful presentation with minimal active cooking time. The combination of the roasted pork with sweet tomatoes and bright peas creates a memorable and satisfying meal.