Pork loin is easy to prepare and absolutely delicious. This original recipe is full of bold and fragrant flavours that tantalise your taste buds. The combination of Moroccan spices with the freshness of coriander and lime juice brings the whole dish together. Who wouldn't enjoy fantastic food with a refreshing and vibrant glass of wine to match?

Pork loin, carrot spaghetti, roast parsnip and coriander condiment

Ingredients:

  • 600g pork loin

Ingredients for the condiment:

  • 2 bunches of coriander (approx.60g)
  • 2 tbsp lime juice
  • 4 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 cube of ice

Ingredients for the garnish:

  • 2 carrots (spiralised)
  • A pinch of ras-el-hanout
  • 2 tbsp lemon juice
  • 4 small parsnips
  • 2 tbsp olive oil
  • 1 tbsp honey
  • A handful of mint cress or sliced mint leafs

Salt and pepper

Preheat your oven to 180 degrees C.

Method:

To cook the meat:

  1. Portion the pork into 4 even pieces and season with salt and pepper on each side.
  2. Heat a tablespoon of olive oil in large frying pan over a medium heat.
  3. Place the pork into the pan and sear each side for 4 to 5 minutes (depending on the thickness of the meat) until it takes on a lovely caramelised colour.

To prepare the condiment:

  1. Blend all the ingredients together in a small food processor. Once all the ingredients are properly combined and you have obtained a smooth paste, season with a pinch of salt.
  2. Keep in the refrigerator until ready to use.

To prepare the garnish:

  1. Thoroughly rinse the parsnips as we are not going to peel them.
  2. Place them in a baking tray together with honey and a drizzle of olive oil.
  3. Mix all together to coat the parsnips and season with salt and pepper.
  4. Bake in the oven for 15 to 20 minutes (depending on the size of your veggies), until golden brown.
  5. In the meantime, heat a tablespoon of olive oil in large frying pan over a high heat.
  6. Place the carrots directly into the sizzling pan and sprinkle them with ras-el-hanout. The carrots will cook very rapidly, so stir them continuously until they have softened but still remain “al-dente”.
  7. Deglaze with lemon juice and season to taste with salt and pepper.
  8. Serve swirled around your fork (like you would with spaghetti).

Matching Wines

A light Pinot Noir from the Burgundy region will do wonders to accompany this modern dish. Potels Maison Roche de Bellene 2012 is a perky red wine and fantastic value for money. Full of fruity notes and fresh acidity – perfect to balance out the bold flavours in this recipe.

For a slightly richer and more complex red wine I suggest a 2010 Château Cissac, Haut-Médoc. With a blend of Cabernet Sauvignon and Merlot this medium bodied wine won’t be overpowered by the ras-el-hanout and powerful condiment in this dish.

A personal favourite of mine to accompany this dish would definitely be a 2013 Saint Joseph Blanc, Mairlant, Domaine Francois Villard. A stunning full bodied white wine from the Rhône region that’s worth every single penny.

Wines to drink with Pork loin, carrot spaghetti, roast parsnip and coriander condiment by Michel Roux Jr.

Pinot Noir Reserve, Maison Roche de Bellene, Potel 2012 – This light red has a lovely herbaceous quality for a young pinot, and lovely, woody notes that fit so well with the warm flavours of the pork. Fruity with a slightly tannic finish, it is fantastic value for money and suits the dish very well.

RRP: £12.50 from The Wine Society

Château Cissac, Haut-Médoc 2010 – This is a slightly richer and more complex red wine with notes of cedar, fresh cassis and blackberry. With a blend of Cabernet Sauvignon and Merlot this medium bodied wine won’t be overpowered by the ras-el-hanout and powerful condiment in this dish.

RRP: £21.00 Justerini and Brooks

Saint Joseph Blanc, Mairlant, Domaine Francois Villard 2013 – A stunning full bodied white wine from the Rhône region that’s worth every single penny. A wonderful blend of Marsanne and Roussanne, this white has delicately sweet notes of poached pear and honey that really compliment the ras-el-hanout.

RRP £29.95 from Berry Bros. & Rudd

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Michel Roux Jr
Michel Roux Jr
Columnist
Michel Roux Jr was born in 1960 in Pembury, Kent, where his father Albert Roux worked as a private chef for the Cazalet family. His earliest food memories are the smells of the Fairlawne kitchen – pastry, sugar caramelizing and stews – where he played under the table while his father and mother Monique prepared the meals. After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. He was then Commis de Cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon, Michel’s biggest influence. His military service was spent in the kitchens at the Elysée Palace at the time of Presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and the Gavers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. Michel opened Roux at Parliament Square in May 2010 with Restaurant Associates, part of the Compass Group UK and Ireland. And in November 2010, he opened Roux at The Landau at London’s prestigious luxury hotel, The Langham. Michel was a judge and presenter on the BBC’s popular prime time show, MasterChef: The Professionals, and presented all series of ‘Great British Food Revival.’  Michel fronted BBC2’s ‘Food and Drink,’ in 2014 and presented a documentary on Escoffier, whose revolutionary approach to fine cuisine has inspired Michel and many others. In the same year, Michel went on a journey to create the perfect chocolate for the Le Gavroche Kitchen.  Filmed by the BBC, in Paris he discovered chocolatiers, Cacao Barry and their Or Noir Lab. In 2013, Michel launched his most recent cookbook, ‘The French Kitchen’.  Focusing on traditional French home cooking, this is the fifth solo cookery book from Michel. He is involved with the Roux Experience courses at the ‘Cactus Kitchens’ cookery school, with the Executive producer of Saturday Kitchen, Amanda Ross. Cactus Kitchens offers people the opportunity to learn to cook within small intimate groups from some of the UK’s finest chefs, on site above the Saturday Kitchen studios. Michel has fronted a brand new four-part Channel 4 series, ‘The Diner’, exploring the hurdles faced by people with disabilities and mental health issues when finding employment. Michel also recently presented a new program on his first ever project with the Disney Channel.  ‘First Class Chefs’ which launched in June 2015, is a show where kids aged 9-11 compete to showcase their restaurant skills.