Roasted Pork Fillet with Chorizo and Pepper Sauce

Seared pork fillet served with a smoky cream sauce featuring chorizo, Spanish beans, and roasted red peppers.

Dinner Pork Gluten Free Chorizo Spanish

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

13.7g

per serving

54.8 g total

Fat

48.9g

per serving

195.4 g total

Protein

35.5g

per serving

142.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

200

Veal Jus

warmed; can substitute with reduced beef or veal stock

Dairy

150

Double Cream

LegumesPulses

150

White Spanish Beans

Meat

400

Pork Fillet

fully trimmed

200

Chorizo

semi-cured, peeled and finely chopped

NutsSeeds

tbsp

Pimenton

or smoked paprika

Salt

to taste

Black Pepper

freshly ground, to taste

cloves

Garlic

finely chopped

tbsp

Rosemary

fresh, finely chopped

tbsp

Pimenton

or smoked paprika for sauce

tbsp

Parsley Cress

OilsFats

tbsp

Olive Oil

for searing pork

tbsp

Olive Oil

for the sauce

tbsp

Parsley Oil

Vegetables

150

Red Peppers

woodfire roasted, chopped

Method

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.