Roast Pork With Creamy Peas

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  • Level: Easy
  • Total: 1 hr 40 min
  • Prep: 30 min
  • Cook: 1 hr 10 min
  • Yield: 6 to 8 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.