Baked pork loin with green peas

Ingredients:

For pork:

• 2 tbsp and 2 tsp dark brown sugar
• 3 tsp mustard powder
• 3 tsp mild chili powder (See the recipe for the chili pepper spice mix here)
• Salt and freshly ground pepper
• 1400 g pork loin (with intact fat layer)
• 1 tsp Worcestershire sauce
• 2 tbsp. 5% table vinegar
• 1 tbsp. l. olive oil

For the peas:

• 1 tbsp. granulated sugar
• 4 cups fresh or frozen green peas
• 3/4 cup heavy cream
• 2 tbsp (30 g) butter
• 2 tbsp chopped fresh parsley
• 2 green onions, cut into rings
• Salt and freshly ground pepper

Preparation:

1. Prepare the pork: In a bowl, combine 2 tablespoons brown sugar, 2 teaspoons mustard powder, 2 teaspoons chili powder, 1 tablespoon salt, and 1/4 teaspoon pepper. Place the pork on a platter, pat dry, and rub generously with the spice mixture. Marinate the meat in the refrigerator for 4 hours or overnight.
2. In another bowl, combine the remaining 2 teaspoons brown sugar, 1 teaspoon mustard powder, 1 teaspoon chili powder, Worcestershire sauce, vinegar, 1/4 teaspoon salt, and pepper to taste.
3. Preheat oven to 375°F (190°C). Rinse pork under cold water and pat dry. Tie pork with kitchen string to hold its shape. Heat olive oil in a skillet over medium-high heat. Place pork in the skillet and sear on all sides until golden brown, about 10 minutes. Transfer pork to a baking sheet, fat side up, and roast for 30 minutes. Brush pork with 3/4 of the sauce mixture and continue roasting until a meat thermometer inserted into the meat registers 145°F (65°C), another 15 to 20 minutes. Transfer meat to a cutting board and brush with the remaining sauce mixture. Let roast for 15 minutes.
4. Prepare the peas: Pour 6 cups of water into a saucepan, add granulated sugar and 1/4 teaspoon of salt, and bring to a boil. Add the peas and return to a boil. Cook until softened, 8 to 10 minutes for fresh peas, 3 to 4 minutes for frozen. Drain and transfer to a bowl. Add the cream to the saucepan, bring to a boil, and cook until reduced by half, about 3 minutes. Add the butter, then pour over the peas. Add the parsley and green onions, season with salt and pepper, and stir. Serve the pork with the peas.