Pork Tenderloin

Instructions

• Separating the pork bone on the side of the rib.
• Between the bones insert slices of bacon, some thin lemon slices, the orange slices, coarse salt, pepper in grains and a sprig of sage and rosemary.
• Use kitchen twine to tie the meat with the bone and then make holes in the center of the meat and insert the garlic slices, peppercorns and salt crystals.
• Put the pork in a pan with olive oil and begin to cook, first on high heat to tighten all the meat (so as not to release the juices), then deglaze with wine.
• Once browned on all sides reduce heat and cook for 40 minutes, basting if necessary with light vegetable broth.
• Put the peas in a saucepan with a clove of garlic, a sprig of rosemary, a tablespoon of sugar and salt.
• Drizzle with olive oil and cook on low heat for about twenty minutes, adding water as needed.