Ingredients

• 400g/14oz pork fillet
• fully trimmed
• 1 tbsp pimenton (or smoked paprika)
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 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
• 2 tbsp parsley oil
• 200ml/7fl oz veal jus or reduced beef or veal stock
• warmed
• 2 tbsp parsley cress

Directions

• For the pork
• preheat the oven to 200C/180C Fan/Gas 6.
• Season the pork fillet with the pimenton
• salt and freshly ground black pepper.
• 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.
• 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.
• 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.