Slow Cooked Pork with Vichy Carrots and Mash - James Martin Chef

Ingredients

• 2kg rolled middle white pork loin
• 1 tbs sea salt
• 2 large pork chops
• 400ml veal jus
• 50ml cider
• 25ml calvados
• 100ml double cream
• 25g butter
• 1 tbsp grain mustard
• Salt and pepper
• 1kg mash, butter double cream
• 100g butter
• 12 large carrots peeled
• 8 star anise
• 100g caster sugar
• Water to cover
• Pre heat the oven to 230c.
• Place the carrots, butter and water with the star anise into a pan. Bring to the boil and cook for 20 minutes.
• Pop the pork chops onto a baking tray and grill on high for 8 minutes. Flip over then grill for a further 7 minutes. Rest.
• Bring the jus, calvados, cream and cider to the boil and then reduce by half. Finish with butter, mustard and season.
• To serve, slice the pork and pop onto a plate with a dollop of mash, a spoonful of carrots and a drizzle over the sauce.