Roasted pork fillet with chorizo and pepper sauce

I had the lovely Figgy over for dinner and zombies last night and so poked around on the BBC Food website until I found this tasty little recipe. Very nice. I coupled it with a mash containing sautéed kale and leek, and some steamed broccoli.

The recipe is tasty and quick and easy to do. I’ll certainly cook this one again.

Serves 2

For the pork:
400g pork fillet, fully trimmed (I used a piece of pork tenderloin)
1 tablespoon of pimenton (or smoked paprika)
2 tablespoons of olive oil
salt and freshly ground black pepper

For the sauce:
2 tablespoons of olive oil
½ a brown onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons of fresh rosemary, finely chopped
200g chorizo, peeled and finely chopped
1 tablespoon of pimenton (or smoked paprika)
150g of white Spanish beans (I used cannellini beans and they seemed to work fine)
150g of roasted red peppers, chopped
150ml of double cream
A dash of red wine

For the pork, preheat the oven to 200

Season the pork fillet with the pimenton, salt and freshly ground black pepper.

In a frying pan, heat the olive oil until hot, add the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side).

Transfer to a roasting dish and roast in the oven for 10-15 minutes. (The recipe said 6-8 minutes but my piece of pork was quite thick so I increased the cooking time. And it was still a little pink in the middle even with the increased time.)

Remove from the oven and rest for 5 minutes in the pan before serving.

To make the sauce, heat the oil in a saucepan, add the onion, garlic, rosemary and chorizo. Cook over a medium heat until the chorizo is crisp and has released its oil.

Add a dash of red wine to deglaze the bottom of the pan, stirring well.

Add the pimenton, beans and peppers and cook for a 2-3 minutes.

Then add the cream, stir in well and cook until the volume of the sauce has reduced by half.

To serve, divide the sauce between two plates. Cut the pork into slices and divide it between the two plates, laying it on top of the sauce.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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