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Warming Up This Autumn
Serves 4
More effort
Total time:
As the summer slowly slips away our thoughts turn to warming Autumn dishes. With change of season, We're looking for comfort foods, preferably without too many added calories. This Autumn more and more of us are taking a leaf out of our Mediterranean neigbours' book. Extra Virgin Olive Oil is a key feature of the Mediterranean diet, it's used in all sorts of cooking and is also used as a condiment at the table, for additional flavour. The recipe below demonstrates just how simple it is to creat a warming, hearty dish. The extra virgin olive oil helps preserve the natural juices of the pork which adds flavour and moistness to the cooked meat. Extra virgin oil not only enhances the flavour of the beans but also creates a rich and creamy mash.
Skip to 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 1
Trim 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 2
Drain 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 3
To 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.
