Lightly season the pork with salt and pepper. Lay the bacon out on a work surface so that it is just overlapping and creates a square the length of the pork. Place the pork on top and wrap the pork so that the ends of the bacon overlap to create a seal.

Heat a Large sauté pan over high heat. When hot, add the canola oil, then the wrapped pork. Reduce the heat to medium-high and cook, turning, until browned on all sides, 8 to 10 minutes. Transfer the meat to a warm plate.

Add the shallot and garLic to the pan and stir. Add the clams and white wine, cover, and cook just until the clams open, about 5 minutes. Remove the clams and set them aside, discarding any that do not open. Return any accumulated juices from the plate with the pork to the pan and increase the heat to high. Reduce slightly, then add the sugar snap peas and butter and toss. Add the English peas and pea leaves and stir until wilted and the peas are bright green, about 5 minutes.

Cut the pork into 1-inch-thick slices. Divide the pea mixture between 2 warm plates, sprinkle the mint and basil on top, top with the sliced pork and clams, and serve.

NOTE: Manila clams are small oval clams from the Pacific Ocean, widely used in Japan.