Regular readers will know me and a few food blogger buddies have a monthly ingredient challenge running and this roasted pork loin with carrot and peas is my homage to the carrot for this months challenge. It joins my pea and ham pasta and duck burger with cherry salsa in this series to date, the idea behind this recipe was to present the humble carrot in many different ways which is a popular movement in food at the moment and one that I love. The roasted carrots, carrot puree and pickled carrot all bring something different ‘to the plate’ without the whole meal being a relentless parade of carrot, I do love cooking like this but did over cook my pork a tad for the photo shoot, well when I say over cook, it actually over rested after someone came a knocking on our door. Such is life, it was still super tasty though!
In many ways this food very much reminds me of the sort of food we ate growing up, roasted meat and 2 or 3 veg, that was very much what I knew as food as a child, although it was more likely to be belly draft rather than roasted pork loin. Of course the veg here is a little more involved, I have a feeling my Mum would have said stop being silly if I wanted to sear off some lettuce and to be honest roast carrots, I may have got away with the puree and I am 100% certain the butter and cream would have been approved of. Of course in my childhood this would have been served with gravy, and I love gravy, but not for this, it is summer and I went with quite a wet puree rather than a sauce and to keep us right on the carrot track and it was delightful, particularly with the pickled carrots providing the high notes.
As ever I am not the only one playing in this ingredient challenge, my roasted pork loin with carrot is joined by a few recipes from my friends, I know who would have know I have friends… Rest assured they have not met me so I can still call them friends 😉 Don’t forget to click through and go say “hi”, there are some fab recipes this month.
Roasted Pork Loin with Carrot
This pork with carrot and peas recipe is a sideways look at the meat and two veg traditions of the British cooking I grew up with.
Course Main Course
For The Carrot Puree:
30mlDouble Cream:Heavy cream in the US.
For The Roasted Carrots:
3Carrots.Small around 25g each.
For The Pickled Carrots:
1Carrot:Cut into ribbons with a vegetable peeler.
125mlRed Wine Vinegar.
350gPork Loin:Trimmed of all sinew.
1TspDried Celery Leaves.
1TspCoarse Sea Salt.
100gPeas:Coked in salted boiling water.
1Baby Gem Lettuce.Cut into quarters.
Melt half of the butter in a small pan over a medium heat and add the carrots and allow to cook for 5 minutes.
After 5 minutes add in the milk, cream and remaining butter then season with salt and pepper and cook over a low heat for 20 minutes.
Blend this mixture and pass through a fine mesh sieve.
Reheat just before plating up.
Heat the butter in a frying pan over a medium high heat.
Add in the carrots and cook for 5 minutes.
Transfer to a bowl for a couple of minutes with the butter whilst you sear the pork.
Preheat your oven to 200C.
Season the pork on all sides and add the cooking oil to the pan you have just cooked the carrots in.
Sear the pork on all sides and then sprinkle with the dried celery leaves.
Return the brown butter and carrots to the pan and place in the oven and cook until the internal temperature of the pork reaches 60C, this should take around 20 minutes.
Heat all of the ingredients for the pickled carrots in a pan and bring to a boil, stirring to dissolve the sugar.
When the pork comes out of the oven pour this boiling liquid over the carrot ribbons and allow to sit for 10 minutes.
Remove the pork from the oven and cover with foil (with the carrots) and allow to rest for 10 minutes before slicing 3-4mm thick.
Cook the peas in boiling salted water.
Bring the puree back to serving temperature.
Finally heat a dry pan over a high heat and rub both cut sides of the baby gem lettuce with oil and sear over a ferocious heat.
Drain the pickled carrots and slice the roasted carrots and serve with the peas.
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