Roasted Pork Loin with Carrot

>>>Roasted Pork Loin with Carrot
This roasted pork loin with carrot recipe is a sideways look at the meat and two veg traditions of the British cooking I grew up with.

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.

Like this recipe? Then you should definitely check out this one!  Spaghetti and Meatballs My Way!

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.

This roasted pork loin with carrot recipe is a sideways look at the meat and two veg traditions of the British cooking I grew up with.

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
Cuisine British
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 2
Author Brian Jones


For The Carrot Puree:

  • 125 g Carrot: Finely sliced.
  • 25 g Butter.
  • 30 ml Double Cream: Heavy cream in the US.
  • 30 ml Milk.
  • Salt: To taste.
  • Pepper: To taste.

For The Roasted Carrots:

  • 3 Carrots. Small around 25g each.
  • 50 g Butter.

For The Pickled Carrots:

  • 1 Carrot: Cut into ribbons with a vegetable peeler.
  • 75 ml Water.
  • 125 ml Red Wine Vinegar.
  • 35 g Sugar.
  • 1 tbsp Coriander Seeds.

The Rest:

  • 350 g Pork Loin: Trimmed of all sinew.
  • 1 Tsp Dried Celery Leaves.
  • 1 Tsp Coarse Sea Salt.
  • 1 tsbp Cooking Oil: Neutral.
  • 100 g Peas: Coked in salted boiling water.
  • 1 Baby Gem Lettuce. Cut into quarters.


Carrot Puree:

  1. Melt half of the butter in a small pan over a medium heat and add the carrots and allow to cook for 5 minutes.

  2. 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.

  3. Blend this mixture and pass through a fine mesh sieve.

  4. Reheat just before plating up.

Roasted Carrots:

  1. Heat the butter in a frying pan over a medium high heat.

  2. Add in the carrots and cook for 5 minutes.

  3. Transfer to a bowl for a couple of minutes with the butter whilst you sear the pork.


  1. Preheat your oven to 200C.

  2. Season the pork on all sides and add the cooking oil to the pan you have just cooked the carrots in.

  3. Sear the pork on all sides and then sprinkle with the dried celery leaves.

  4. 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.

Pickled Carrots:

  1. Heat all of the ingredients for the pickled carrots in a pan and bring to a boil, stirring to dissolve the sugar.

  2. When the pork comes out of the oven pour this boiling liquid over the carrot ribbons and allow to sit for 10 minutes.

Finishing Off:

  1. 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.

  2. Cook the peas in boiling salted water.

  3. Bring the puree back to serving temperature.

  4. 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.

  5. Drain the pickled carrots and slice the roasted carrots and serve with the peas.

This roasted pork loin with carrot recipe is a sideways look at the meat and two veg traditions of the British cooking I grew up with.
This roasted pork loin with carrot recipe is a sideways look at the meat and two veg traditions of the British cooking I grew up with.


  1. Sandhya Hariharan July 28, 2017 at 6:54 am - Reply

    Looks so appetising. I really loved how you have captured this image. Remember shooting for a client sometime last year and this recipe of yours is making me nostalgic.

  2. Michelle @ Vitamin Sunshine July 28, 2017 at 9:06 am - Reply

    What an amazing presentation! And so many great flavors going on here.

  3. Vicky @ Avocado Pesto July 28, 2017 at 10:02 am - Reply

    Wow love the idea that the carrot is added to the plate in three different ways! Such a cool idea for a recipe and a recipe challenge. I have a love hate relationships with carrots – something I can’t stand them and other times gimme more! Pickled carrots I do love though!

    • Brian Jones July 31, 2017 at 7:33 am - Reply

      Pickled carrots are fab and they are such a versatile ingredient, so many ways so unsurprising that sometimes folk may not like them in one way but love them in others.

  4. Monica | Nourish & Fete July 28, 2017 at 12:14 pm - Reply

    Roasted carrots are possibly my favorite vegetable, ever – it just brings out such incredible natural sweetness. I love the idea of your ingredient challenges, too – it must be fun to see what everyone comes up with!

    • Brian Jones July 31, 2017 at 7:33 am - Reply

      Thanks Monica, we do all seem to come up with really varied ideas from a simple single ingredient, fabulous really.

  5. Calleigh - TheForkBite July 28, 2017 at 12:21 pm - Reply

    My husband would love this roasted pork. Can’t wait to make this dish. Thanks for the recipe.

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