Preheat the oven to 200°C.
Season the pork fillet with pimenton, salt, and pepper.
Heat an ovenproof frying pan and sear the pork in oil on all sides until golden.
Roast the pork in the oven for 6 to 8 minutes.
Allow the pork to rest in the pan for 5 minutes.
Heat oil in a pan and cook the garlic, rosemary, and chorizo until the chorizo is crisp.
Add the pimenton, beans, and peppers and cook for 2 to 3 minutes.
Pour in the cream and simmer until the liquid reduces by half.
Spoon the sauce into bowls, top with sliced pork, and garnish with herb oil, cress, and warm jus.