British pork in London Porter

Best of British challenge, sponsored by New World Appliances is drawing to a close today. The last month has been hosted by London Unattached blog (one of my favourite foodie blogs). For the last challenge I am cooking a roast British pork with Fuller's London Porter, a veritably British combination of flavours.
To make it even more local, I went to the butcher's and bought a piece of the outdoor reared British pork tenderloin fillet.

Ingredients:
500g British pork tenderloin fillet
1 small carrot
3 garlic cloves
1 tsp of Hogwood Spice blend
1/3 bottle of Fuller's London Porter
olive oil
Cornish sea salt and luxury pepper seasoning

For the side dish:
1 big butternut squash
1 tbsp of butter
olive oil
1 tsp of Wild Rose el Hanout
salt

Cut the carrot in half lengthways and then into smaller sticks. Cut the garlic cloves lengthways into 3 pieces. Take the long narrow knife and pierce the pork fillet along its length.Then put the carrot and garlic pieces inside the meat (sort of stuff the pockets). Brush the meat with the olive oil, sprinkle with the Cornish sea salt and luxury pepper seasoning as well as Hogwood Spice blend. This blend is called a secret spice from Britain, and mine came from Forage Fine Foods.
Place the meat on a hot skillet and seal it on both sides.
Put the meat in the ceramic tray and pour about 1/4 of the rich and dark London Porter. Put the tray in the oven preheated to 150C and cook on low for over 2 hours, turning occasionally and pouring more London Porter.

Take the pork out of the oven and let it sit for about 5 minutes before slicing it.
Serve with the mashed butternut squash.

While cooking the meat, cut the squash into big chunks, remove the seeds, brush them with the olive oil and wrap in foil. Place on the lower shelf of the oven. Once soft, remove from the oven, let the squash cool slightly and peel the skin. Mash in the bowl with a tabelspoon of butter, add a bit of sea salt and a spice mix. My Wild Rose el Hanout comes from Forage Fine Foods. It is a beautiful blend of aromatic spices and a cooling rose. The blend might be not British in its origins but it is produced by Forage Fine Foods which is run by Liz Knight, and I would definitely name her products as the best of British. Put the mashed squash back in the oven for another 10 minutes.