Pork tenderloin with pease pudding and baby carrots

Homemade pease pudding goes perfectly with roast pork tenderloin and fresh pea purée in this light and summery dish.

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For the pickled baby carrots

For the pease pudding

  • 125g/4½oz butter
  • 3 large shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 rashers smoked streaky bacon, roughly chopped
  • 250g/9oz green split peas, soaked overnight in cold water, drained
  • 575ml/1 pint boiling chicken stock
  • small handful flatleaf parsley, roughly chopped

For the pork tenderloin

For the pea and mint purée