Name: Smoked Pork Loin with Creamed Vegetables
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 4
Ingredients: 800 g smoked pork loin; 0.25 tsp ground black pepper; 2 tbsp margarine; 4 pcs carrot; 400 g celeriac; 100 g broccolini or broccoli; 100 g sugar snap pea; 2 tbsp butter; 3 tbsp plain flour; 6 dl milk; 0.5 tsp salt; 0.25 tsp pepper; 0.25 tsp grated nutmeg

UntrainedChef

Tips from the kitchen

The pork loin is already salted from the smoking process, so hold off on adding extra salt until you taste it. The pepper in the frying step is enough to start.
When you're browning the pork slices, get the pan properly hot before the margarine goes in. You want a good crust on both sides, not grey steamed meat. Once you turn the heat down, give it another few minutes until you see those clear juices seeping out at the edges.
For the sauce, keep stirring the butter and flour together until the paste starts pulling away from the sides of the pan. That's when you know the flour is cooked enough and the sauce won't taste raw.
Cut the celeriac and carrots into similar-sized chunks so they cook evenly in those 2 minutes. Celeriac takes a little longer than you'd expect, so don't cut it too thick.
The sauce thickens as it sits. If it's looking too thick by the time you fold in the vegetables, just stir in a splash more milk.

Ways to vary it

You can swap the celeriac for parsnip or turnip if that's what you have. The flavour is a bit different but it works well in the cream sauce.
A handful of frozen peas stirred in at the end instead of, or alongside, the sugar snap peas is a quick option when you're short on time.
If you want a slightly sharper sauce, a small squeeze of lemon juice stirred in at the end cuts through the richness of the milk and nutmeg.

Storage & leftovers

Leftovers keep well in the fridge for up to 3 days. The sauce will thicken in the fridge, so when you reheat it on the stovetop, add a little splash of milk and stir it back to the right consistency. This dish doesn't freeze well, the cream sauce tends to split when thawed.

What to serve with it

Boiled potatoes are the classic pairing here and really the only thing you need. A bit of flatbread on the side if you want something to mop up the sauce.

By Untrained ChefPublished 10 July 2026

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