top of page

Pork Top Loin Roast With Asparagus, Spring Onion & Butter Lettuce.

  • 1 pork top loin roast (about 2-3 pounds)

  • Salt and pepper to taste

  • 1 bunch of asparagus, trimmed

  • 1 bunch of spring onions, trimmed

  • 1 head of butter lettuce, washed and torn into bite-sized pieces

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 1 cup chicken or vegetable broth

  • 2 tablespoons butter

  • Optional: lemon wedges for serving

  1. Preheat your oven to 375°F (190°C).

  2. Season the pork top loin roast generously with salt and pepper on all sides.

  3. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the pork roast to the skillet and sear it on all sides until golden brown, about 3-4 minutes per side. Remove the pork roast from the skillet and set aside.

  4. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic, dried thyme, and dried rosemary, and sauté for about 1 minute until fragrant.

  5. Add the trimmed asparagus and spring onions to the skillet, and sauté for another 3-4 minutes until they are slightly tender.

  6. Return the seared pork roast to the skillet, nestling it among the asparagus and spring onions.

  7. Pour the chicken or vegetable broth into the skillet around the pork roast.

  8. Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium, and the vegetables are tender.

  9. Remove the skillet from the oven and transfer the pork roast to a cutting board. Let it rest for about 10 minutes before slicing.

  10. While the pork is resting, add the torn butter lettuce to the skillet with the vegetables and pan juices. Toss gently to coat the lettuce with the flavorful juices.

  11. Slice the rested pork roast into thick slices and serve it with the roasted asparagus, spring onions, butter lettuce, and pan juices.

  12. Garnish with lemon wedges if desired and enjoy your delicious pork top loin roast with asparagus, spring onion, and butter lettuce!



bottom of page