Ingredients

Method

• 600 g pork fillet
• 4 T chermoula paste
• 1 T tomato paste
• Olive oil
• Juice of 1 lemon
• 6 carrots
• ¼ cup maple syrup
• 50 g butter
• Cream

Method

Ingredients

Preheat the oven to 180°C. Marinate pork fillet in chermoula paste, tomato paste, olive oil and the juice of 1 lemon. Peel carrots and halve lengthways. Arrange in an oven dish topped with maple syrup, butter and seasoning to taste.
Roast for 35 minutes, or until tender and slightly caramelised. Blend until puréed, then push through a sieve using a spoon. Transfer to a saucepan over a low heat and fold through a splash of cream.
To a pan over a medium to high heat, add a little olive oil. When hot, sear the pork on all sides until browned. Transfer to a baking dish and roast for 5 to 10 minutes, or until done to your preference. Serve on spoonfuls of the carrot purée with fresh pea shoots.