Walnut-herb crusted Pork Loin with Carrots and Mange-tout in Honey Mustard Vinaigrette

By DeliciouslyDished

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Ingredients

• For the pork loin:
• pork tenderloin, trimmed of external fat 10 oz(280 gr)
• walnuts, finely crumbled 1 cup
• extra virgin olive oil for rubbing
• clarified butter, melted 2 tbsp
• maple syrup, for the glaze 1 tbsp
• For the spices rub:
• coriander seeds 1/2 tsp
• cloves 3
• cayenne peppers 2
• green pepper grains 1/2 tsp
• mustard grains 1 tbsp
• garam masala, ground 2 tsp
• smoked paprika 1/2 tsp
• ginger powder 1/8 tsp
• smoked sea salt flakes (or sea salt)1 tbsp
• For the marinate:
• apple cider 1+1/2 cups
• thyme 3 sprigs
• rosemary 1 sprig
• For the herb mustard:
• english mustard 2 tbsp
• runny honey 1 tbsp
• rosemary, leaves only 2 sprigs
• thyme 3 sprigs
• sage 3 leaves
• garlic, heart removed 1 clove
• For the Roasted Carrots and Mange-tout with Honey Mustard vinaigrette:
• Mange-tout, ends removed cut into diagonal chunks 4 oz (120 gr)
• carrots,peeled, sliced diagonally into 1 1/2 inch slice 3
• extra virgin olive oil+ extra for drizzling 1 tbsp
• honey mustard 1 tbsp
• apple vinegar 1 tbsp
• cumin seeds, crushed 1 tsp
• rosemary, finely minced 1/2 tsp + 1 sprig
• thyme 3 sprigs
• white onion, thickly sliced 1/2 small
• sage, finely chopped 1 leave

Details

Servings 2
Adapted from cookwizme.com

Preparation

Step 1

1.In a mortar pestle together all the spices and salt. Brush with oil the pork loin and rub it evenly all over with your grounded spices.
2.In a large container pour the apple cider, rosemary and thyme sprigs. Place in the loin, cover and marinate for 1 h. Turn the loin on the other side halfway through.
3.Meanwhile, finely mince rosemary, sage, thyme and garlic. In a bowl whisk the mustard with honey and the herb mixture.
4.Remove the pork from the marinate, slightly pat dry and evenly brush it all over with the prepared herb mustard. Set the marinate aside for the glaze.
5.Roll the pork loin into the crumbled walnuts until evenly coated. Place on a roasting tray with a rosemary sprig, and drizzle with butter. Roast in a preheated oven to 350F(180C) for about 40 mins.
6.Place carrots and onion in a large baking dish. Season with salt and pepper, drizzle with oil and sprinkle with thyme sprigs. Bake in a preheated oven to 350F(180C) for about 20 mins, stirring once.
7.Bring a pot with water to a boil. Blanch the mange-tout for 3 mins , then drain and transfer into a bowl with ice and water. Let sit for 2 mins, drain and season.
8.Whisk together all the vinaigrette ingredients. Place carrots in an ovenproof dish and toss with the vinaigrette, cover and set in a warm place. Add in mange-tout just before serving.
9.Turn the loin halfway through cooking time, and cover with foil. Once the meat reaches the internal temperature of 160F, remove from the oven, cover and rest for 5mins. Cut the loin into thick slices.
10.Place pork marinate and pan roasting juices into a sauce pan, and bring to a boil. Add in maple syrup and simmer over low heat, until reaches a glaze consistence. Strain through a sieve and set aside.
11.Plate carrots and mange-tout and top with a slice of pork loin; pour the glaze over the meat, sprinkle with thyme and serve.