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Pork Tenderloin with Pease Pudding and Baby Carrots

Roast pork tenderloin served with homemade pease pudding, pickled baby carrots, and a fresh pea and mint purée.

PorkMain CoursePeasSpecial OccasionEnglish
Estimated Nutrition
Calories
914.1
kcal / serving
3656.4 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
58.1g
per serving
232.4 g total
Protein
56.2g
per serving
224.8 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
60
g
Caster Sugar
CondimentsSauces
100
ml
White Wine Vinegar
Dairy
125
g
Butter
For pease pudding
25
g
Butter
For roasting pork
15
g
Butter
Knob of butter for purée
275
ml
Milk
Hot
Fruits
0.5
piece
Orange
Zest and juice
1
piece
Lemon
Juice only
LegumesPulses
250
g
Green Split Peas
Soaked overnight and drained
Liquids
100
ml
Water
For pickling liquor
100
ml
White Wine
575
ml
Chicken Stock
Boiling
Meat
2
rasher
Bacon
Smoked streaky, roughly chopped
2
piece
Pork Tenderloin
Fully trimmed
NutsSeeds
1
sprig
Tarragon
Fresh
1
piece
Star Anise
5
piece
Coriander Seeds
2
clove
Garlic
Finely chopped
1
handful
Parsley
Flatleaf, roughly chopped
1
sprig
Rosemary
Fresh
1
clove
Garlic
Finely chopped for purée
8
piece
Mint
Fresh leaves
OilsFats
75
ml
Rapeseed Oil
1
tbsp
Olive Oil
3
tbsp
Rapeseed Oil
For drizzling
Vegetables
20
piece
Carrots
Baby carrots with tops attached
3
piece
Shallots
Large, finely chopped
1
punnet
Pea Shoots
1
piece
Shallot
Large, finely sliced
400
g
Peas
Frozen

Method

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