Roast pork fillet with pepper and pimento sauce

Midweek supper or weekend treat if using cream -  and easy. Serve with rice, fresh chopped parsley garnish and a dollop of yoghurt if you wish!

Serves 4

Ingredients

Pork

400g/14oz Pork fillet seasoned all over with salt and pepper 

1 tbsp olive oil 

sauce

• 2 tbsp olive oil 
• 2 cloves garlic, finely chopped
• 2 tbsp fresh rosemary, finely chopped
• 200g/7oz chorizo roughly chopped
• 1 tbsp pimenton (or smoked paprika) 
• Tin of cannellini beans  
• 2 large red or yellow peppers chopped 
• 150ml/5fl oz yoghurt (or double if a more special meal)

Method

1. preheat the oven to 200C/180C Fan/Gas 

2. Heat an ovenproof frying pan until searing hot, add oil and pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.

3. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the yoghurt or cream and cook until the volume of the sauce has reduced by half.

4. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. 

   
   

   
   

   Serve with rice and garnish with fresh parsley or a herb oil 

Recipe tips

You can make your own herb oil by blending good-quality olive oil with some fresh herbs