Roasted pork fillet with chorizo and pepper sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen
Inspired by a trip to Spain, James Martin uses woodfire-roasted red peppers to flavour a smoky sauce for pork fillet.
Method
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For the pork, preheat the oven to 200C/180C Fan/Gas 6.
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Season the pork fillet with the pimenton, salt and freshly ground black pepper.
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Heat an ovenproof frying pan until hot, add the oil, then the 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.
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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 cream and cook until the volume of the sauce has reduced by half.
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To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus.
Ingredients
For the pork
- 400g/14oz pork fillet, fully trimmed
- 1 tbsp pimenton (or smoked paprika)
- 2 tbsp olive oil
- salt and freshly ground black pepper
For the sauce
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 tbsp fresh rosemary, finely chopped
- 200g/7oz semi-cured chorizo, peeled and finely chopped
- 1 tbsp pimenton (or smoked paprika)
- 150g/5½oz white Spanish beans
- 150g/5½oz woodfire roasted red peppers, chopped
- 150ml/5fl oz double cream
To serve
- 2 tbsp parsley oil
- 200ml/7fl oz veal jus or reduced beef or veal stock, warmed
- 2 tbsp parsley cress
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