Roast pork with peas and carrots

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Peas and carrots are one of those timeless companions for roast pork that make the whole meal feel unmistakably Flemish. With a little mustard in the sauce, the dish becomes both homely and full of character.

Serves: 4 people

Preparation time: 40 min

Ingredients

• Pork roast – 800 g
• Butter – 50 g
• Onion – 1
• Carrots – 1 bunch
• Peas – 400 g
• Bay leaf – 1
• Thyme – 2 sprigs
• Wholegrain mustard – 1 tsp
• White wine – 1 splash
• Water – 100 ml
• Salt and black pepper – to taste

Method

1. Brown the pork roast in butter until it has a rich golden crust. Add the onion, thyme and bay leaf and let them flavour the pan.
2. Pour in the wine and water, cover loosely and roast the meat until juicy and cooked through.
3. Cook the carrots until just tender and warm the peas separately so they keep their bright colour and gentle sweetness.
4. Remove the roast from the pan and let it rest. Stir mustard into the cooking juices and reduce briefly into a light sauce.
5. Carve the pork and serve it with the peas, carrots and spoonfuls of the mustardy pan sauce.