Pork Tenderloin With Young Peas

• 2 tbsp olive oil
• 5 slices bacon
• 4 None shallots, peeled and cut into strips
• 2 1/2 lbs young peas in the pod, removed from pods
• 2/3 cup vegetable stock
• 1 1/3 lb pork tenderloin
• 4 leaves iceberg lettuce, cut into thin strips
• 2 tsp lemon juice
• None None Mashed potatoes, to serve

1. Preheat the oven to 325u0b0F. Heat 1 tbsp oil in a saucepan and fry the bacon until crispy. Remove from the pan and drain on paper towels. Add the shallots to the pan and saute until softened. Add the peas and stock, cover and simmer for 15-20 mins.
2. Heat 1 tbsp oil in an ovenproof skillet and sear the pork until browned all over. Season with salt and black pepper, transfer to the oven and roast for 15 mins, or until the juices run clear.
3. Crumble the bacon and stir into the peas along with the lettuce. Season with salt and black pepper and drizzle with lemon juice.
4. Remove the pork from the oven and slice. Arrange on plates and serve with the peas and mashed potatoes.

olive oil, bacon, shallots, young peas, vegetable stock, pork tenderloin, lemon juice, potatoes

Taken from recipes-plus.com/api/v2.0/recipes/26509 (may not work)