Roast Pork With Creamy Peas

Total Time:
1 hr 40 min
30 min
1 hr 10 min

6 to 8 servings

  • For the pork:
  • 2 tablespoons plus 2 teaspoons packed dark brown sugar
  • 3 teaspoons mustard powder
  • 3 teaspoons mild chile powder
  • Kosher salt and freshly ground pepper
  • 1 3 -pound boneless pork loin (with fat layer intact)
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons white vinegar
  • 1 tablespoon extra-virgin olive oil
  • For the peas:
  • 1 tablespoon granulated sugar
  • Kosher salt
  • 4 cups shelled fresh peas (from 4 to 5 pounds pea pods) or frozen peas
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 2 scallions, thinly sliced
  • Freshly ground pepper
  • Prepare the pork: Mix 2 tablespoons brown sugar, 2 teaspoons each mustard powder and chile powder, 1 tablespoon salt and 1/4 teaspoon pepper in a bowl. Put the pork on a plate, pat dry and rub all over with the spice mixture. Refrigerate, uncovered, at least 4 hours or overnight.

  • Whisk the remaining 2 teaspoons brown sugar, 1 teaspoon each mustard powder and chile powder, the Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; set aside for brushing.

  • Preheat the oven to 375 degrees F. Rinse the pork and pat dry. If desired, tie kitchen twine around the pork in a few places to help it keep its shape. Heat the olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and sear until golden, about 5 minutes. Continue to cook, turning, until golden all over, about 5 more minutes. Transfer to a rimmed baking sheet, fat-side up, and roast 30 minutes. Brush with three-quarters of the vinegar mixture; continue roasting until a thermometer inserted into the center registers 145 degrees F, 15 to 20 more minutes. Transfer to a cutting board and brush with the remaining vinegar mixture. Let rest 15 minutes before slicing.

  • Meanwhile, make the peas: Bring 6 cups water, the granulated sugar and 1/4 teaspoon salt to a boil in a saucepan. Add the peas, bring to a simmer and cook until tender, 8 to 10 minutes for fresh peas or 3 to 4 minutes for frozen. Drain, transfer to a bowl and keep warm. Add the cream to the pan, bring to a boil and cook until reduced by half, about 3 minutes. Whisk in the butter, then add to the peas and toss. Add the parsley and scallions, season with salt and pepper and toss. Serve with the pork.

  • Photograph by Con Poulos

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