For 2, £6.50/person
200 grams loin of pork fillet
5 grams Chinese 5 spices
150 grams of baby carrots
10 grams fennel seeds
100 ml milk
50 ml red wine reduction
20 grams unsalted butter
1 large potato peeled and diced
2 tablespoons of double cream
Salt and pepper
Put the oven on at 180 degrees celsius
Mashed potato – boil the diced potato in a cup and half of water until soft. Drain the water completely using a potato ricer, mash until powdery soft. Warm the milk with the butter, mixing, until the butter is melted and then add the mix to the mashed potato, adjust seasoning. Set aside.
Baby carrots – blanch the carrots in salt water for 6 minutes until soft, then strain the water. On medium heat, add 2 tablespoons of double cream and the fennel seeds to the carrots and toss for 2 minutes. Set aside.
Pork – rub the pork evenly with the Chinese 5 spices all around and season with salt and pepper. Add 1 tablespoon of olive oil on the pork. Place the pork on a medium hot pan, turn it around every minute to cook it completely—this should take around 4 minutes (top, bottom, long sides). Put the pan with the pork in the oven at 180 degrees for 8 minutes.
Let it rest for 2 minutes out of the oven, while you assemble the dish.
Red wine reduction- warm the red wine reduction for 2 minutes.
Assemble the dish
On a warm plate, place the mash potato in the middle, roughly in a rectangular shape, and make a canal in the middle. Arrange the baby carrots around the mash potato.
On a chopping board, slice the pork evenly into 4 slices.
Pour the red wine reduction in the mash potato canal and place the pork slices on top of the sauce.