- 2 pork loin steaks
- 2 pears
- 2 tsp ras el hanut
- 45g butter
- 600g carrots
- 400g tin of butter beans
- 2 garlic cloves
- 1 red onion
- A handful of flat leaf parsley
- 1 tbsp + 4 tsp olive oil
- Sea salt
- Freshly ground pepper
Preheat the oven to 200°C/Fan 180°C/Gas 6. Peel and roughly chop the carrots. Peel and cut the onion into quarters. Tumble onto a baking tray. Drizzle over 1 tbsp olive oil and scatter over some seasoning. Drop on the whole, unpeeled garlic cloves. Slide into the oven and roast for 30 mins.
Roughly chop the flat leaf parsley and set aside. Quarter the pears and slice out the core. Cut the butter into cubes.
When the carrots have cooked for 20 mins, set a frying pan on a medium heat. Rub 2 tsp oil into each pork loin steak. Place the steaks into the pan and cook for 2 mins on each side.
Lower the heat. Add the cubed butter and sprinkle in 2 tsp ras el hanut. Nestle the pears in the pan. Place a lid on the pan and cook gently for 10 mins. Turn the pork and pears every now and then.
Drain and rinse the butter beans. Tip into a food processor. Remove the tray from the oven. Lift off the onion and set aside. Using the back of a knife, squeeze the garlic from their skins. Add the garlic and carrots to the food processor with the beans. Whizz till smooth and creamy. Or mash with a masher. Add a little of the butter from the pork pan if you need to loosen it a little.
Scrape the carrot puree into a pan and gently warm. Taste and season it. Check the pork is cooked by piercing it with a sharp knife. The juices should run clear. If not, cook a little longer.
Spoon the carrot puree on to two plates. Place a pork loin steak on each with the pears. Spoon over the buttery ras el hanut sauce. Scatter over the red onion petals and the flat leaf parsley.