News article, 31. October 2023

Roasted orangey carrots with spicy fillet of pork

Enjoy this delicious dish of tender, spicy fillet of pork and carrots baked in orange marinade.

Photo: Danish Agriculture & Food Council

Ingredients
for 4

Tangy dressing:
2 dl carrot juice
2 tbsp vinegar
1½ dl cream
½ tsp salt

Roasted carrots:
8 medium-sized carrots, 600 g
1 orange,
3 tbsp olive oil
1 tsp salt

Spicy fillet of pork:
500 g fillet of pork with 3 mm rind
2 tsp salt
½ tsp black pepper
3 tbsp oil
To decorate:
1 dl pistachio nuts
75 g blue cheese
100 g cabbage

Approx. 2 hours and 15 mins

Method
1. Reduce the carrot juice to ¼ to thicken. Allow to cool.
2. Mix the cream and vinegar together and allow to stand at room temperature until it thickens (approx. 2 hours).
3. Put the cheese in the freezer.
4. Peel or wash the carrots and put them in a covered ovenproof dish.
5. Wash the orange, grate the peel and squeeze the juice.
6. Turn the carrots in the orange juice, peel, olive oil and salt.
7. Bake the carrots at 200 degrees until soft in the middle (approx. 1 hour).
8. Cut the fillet into two equal pieces and pat the surface dry with paper towel.
9. Rub salt and black pepper into the meat.
10. Heat the oil in a pan. Heat well before adding the meat.
11. Brown the meat on all sides.
12. Stick a meat thermometer into the middle from the side of one of the pieces.
13. Reduce the heat of the oven to 120 degrees and put in the meat.
14. The meat is ready when the meat thermometer reads 62 degrees.
15. Wash, dry and chop the cabbage.
16. Coarsely chop the pistachios.
17. Stir the carrot juice and thickened cream together and season with salt. Add more vinegar if necessary.
18. Mix the carrots, cabbage and pistachio nuts together.
To serve:
1. Slice the fillet into approx. ½ cm pieces.
2. Divide the meat on to each plate.
3. Add a tablespoon of the tangy dressing to the plate.
4. Serve the cabbage salad next to the dressing on the plate.
5. Grate the frozen cheese over the dressing.