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. 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.