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1 piece of pork loin on the bone (2lbs)
4 slices of bacon
Rock Salt and black pepper
1 cup of Ruffino Lumina Pinot Grigio
Extra virgin olive oil
1 kg. of fine peas
1 tablespoon granulated sugarMethod
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.