Pepper Encrusted Loin of Pork and Roasted Carrots

0057-pepper-encrusted-loin-of-pork-with-roasted-carrots

I love the spicy pepper crust on this loin of pork with the tender roasted carrots, it makes a perfect Sunday lunch with some slow roasted garlic new potatoes.

Ingredients

1kg loin of pork
whole black pepper corns
100ml white wine
500g baby carrots
small bunch of flat leaf parsley
knob of soft butter
1 tsp soft light brown sugar

Method

Mix together the butter and sugar and stir through the carrots so they are well coated and put in your SBJ clay pot in a cold oven, turn the heat to 200°C and cook for 1 hour.
Whilst this is cooking coat the loin of pork in the cracked pepper and set aside.
After the hour is up and the carrots are nicely caramelised pour the wine over them and place the pork on top, place the lid firmly back on the clay pot and return to the oven for 40 minutes by which time the pork should be perfectly cooked. If you want the pork to be a little more cooked or slightly more brown just remove the lid off the pot and cook for a further 10 minutes.
Chop the parsley, sprinkle over the sliced pork and serve direct from the pot.

Pepper Encrusted Loin of Pork and Roasted Carrots

Ingredients

Method

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