Baked pork loin with green peas

Votes: 2

Photo of the dish: Con Pulos

Time: 1 hour 40 min.
Complexity: easily
Servings: 6 - 8

Baked pork loin with green peas - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For pork:

2 tbsp and 2 tsp dark brown sugar
3 tsp mustard powder
3 tsp mild chili powder (See the recipe for the chili pepper spice mix here)
Salt and freshly ground pepper
1400 g pork loin (with intact fat layer)
1 tsp Worcestershire sauce
2 tbsp. 5% table vinegar
1 tbsp. l. olive oil

For the peas:

1 tbsp. granulated sugar
4 cups fresh or frozen green peas
3/4 cup heavy cream
2 tbsp (30 g) butter
2 tbsp chopped fresh parsley
2 green onions, cut into rings
Salt and freshly ground pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: brown sugar, mustard powder, pork, Worcestershire sauce, peas, cream, parsley, green onions, chili seasoning

Cooking the dish according to the recipe:

Prepare the pork: In a bowl, combine 2 tablespoons brown sugar, 2 teaspoons mustard powder, 2 teaspoons chili powder, 1 tablespoon salt, and 1/4 teaspoon pepper. Place the pork on a platter, pat dry, and rub generously with the spice mixture. Marinate the meat in the refrigerator for 4 hours or overnight.
In another bowl, combine the remaining 2 teaspoons brown sugar, 1 teaspoon mustard powder, 1 teaspoon chili powder, Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste.

Preheat oven to 375°F (190°C). Rinse pork under cold water and pat dry. Tie pork with kitchen string to hold its shape. Heat olive oil in a skillet over medium-high heat. Place pork in the skillet and sear on all sides until golden brown, about 10 minutes. Transfer pork to a baking sheet, fat side up, and roast for 30 minutes. Brush pork with 3/4 of the sauce mixture and continue roasting until a meat thermometer inserted into the meat registers 145°F (65°C), another 15 to 20 minutes. Transfer meat to a cutting board and brush with the remaining sauce mixture. Let roast for 15 minutes.
Prepare the peas: Pour 6 cups of water into a saucepan, add granulated sugar and 1/4 teaspoon of salt, and bring to a boil. Add the peas and return to a boil. Cook until softened, 8 to 10 minutes for fresh peas, 3 to 4 minutes for frozen. Drain and transfer to a bowl. Add the cream to the saucepan, bring to a boil, and cook until reduced by half, about 3 minutes. Add the butter, then pour over the peas. Add the parsley and green onions, season with salt and pepper, and stir. Serve the pork with the peas.

Categories:

recipe / Festive dishes / Easter / Main courses / Cereals, legumes / Meat / / Food Network - recipes

Similar recipes