Warming Up This Autumn
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 1 pork fillet
- 10 rashers smoked, rindless streaky bacon
- 5 tsbp extra virgin olive oil
- 2 x 400g cans haricot beans
- Salt and freshly grounded black pepper
- 275g/10oz sprouting broccoli
Extra virgin olive oil for drizzling
- Extra virgin olive oil for drizzling
Method
- STEP 1Trim fillet, then wrap in overlapping rashers of bacon. Place 2 tbsp of extra virgin olive oil in a pan and transfer in wrapped pork fillet, seam side down first. Fry all over to brown. Plce in a pre-heated oven Gas 6 400F 200C for around 25 minutes or until pork is cooked. Remove from oven and leave to rest.
- STEP 2Drain beans and place in a bowl, mash with a sturdy fork. Place in a pan with remaining extra virgin olive oil and heat through. Season with salt and freshly ground black pepper. At the same time, cook broccoli in salted boiling water. Drain and reserve keeping warm.
- STEP 3To serve, slice the fillet into rounds and places on plates. Spoon bean mash alongside with broccoli. Pour pan juices over the pork, adding more extra virgin olive oil to the mash so it runs down onto the plate.
