Honey and Clove Roast Pork with Root Vegetable Purée

A spiced mixture of stock, cider, and calvados doubles as marinade and full-flavoured sauce for Ed Baines' luscious pork fillet
By Ed Baines
Honey and Clove Roast Pork with Root Vegetable Purée
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 40 minutes
  • Prep Time: 45 minutes plus marinating time
  • Effort: easy

Ingredients

  • 1 kg pork tenderloin
  • 100 g demerara sugar
  • 400 ml chicken stock
  • 200 ml quality dry cider
  • 100 ml calvados
  • 2 tbsp honey
  • 1 tsp cloves
  • 4 sage leaves
  • salt
  • 1/2 tsp black pepper
  • apple sauce

For the purée

  • 1/2 celeriac, peeled and cubed
  • 100-200g carrots, peeled and cubed
  • 150 g jerusalem artichokes, peeled and cubed
  • 50 g butter
  • 50 ml double cream
  • pinch nutmeg
  • pinch salt
  • pinch black pepper

Method

1. Combine the demerara sugar, stock, cider, calvados, honey, cloves, sage, 1 teaspoon salt and the pepper in a non-corrosive bowl. Add the pork and marinate for two hours or, ideally, overnight.

2. Preheat the oven to 190C/gas 5.

3. Remove the pork from the marinade, reserving the liquid. Make slits in the fat of the pork and sprinkle with salt.

4. Put the pork on a rack in a roasting tin and roast for 30 minutes. Then reduce the heat to 180C/gas 4 and continue cooking for a further 50 minutes. During the last 20 minutes, remove the pork from the oven at 5-minute intervals and baste with the excess marinade.

5. Meanwhile, make the mash. Place the cubed vegetables in a pan of salted water, bring to a boil, cover and boil vigorously for 20 minutes.

6. Drain the water from the vegetables and return them to the saucepan along with the butter, double cream, nutmeg and seasoning. Using a hand blender (or a food processor), whiz the mixture to a purée. Keep warm.

7. When the pork is done, set it aside to rest. Bring the remaining marinade to a boil in a saucepan and boil hard until the volume of liquid has reduced by two thirds. Carve the pork.

8. To serve, place a spoonful of purée on each serving plate. Lay two slices of pork on top, drizzle with gravy and serve with apple sauce.

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