Glazed pork fillet with peas, broad beans and smoked bacon

Jun Tanakas quick and delicious pork is great for entertaining at Easter, especially as you can prepare the veggies in advance
By Jun Tanaka
Glazed pork fillet with peas, broad beans and smoked bacon
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the pork

  • 4 x 150g pork fillets
  • 25 g butter
  • olive oil, for frying

For the mint sauce

  • 1 bunches mint leaves
  • 2 tbsp caster sugar
  • 30 ml white wine vinegar
  • 50 ml extra virgin olive oil

For the glaze

  • 2 tbsp tomato purée
  • 1 tbsp red wine vinegar
  • 1 tbsp soy sauce
  • 1 tbsp honey

For the peas and broad beans

  • 120 g broad beans, fresh if possible
  • 120 g peas, fresh or frozen
  • 1 cloves garlic, crushed
  • 1 tbsp crème fraîche
  • 2 tbsp olive oil
  • 100 g streaky smoked bacon, cut into small pieces

Method

1. For the mint sauce: put the mint leaves into a pestle and mortar, add the sugar and grind into a paste. Add the vinegar, olive oil and a pinch of salt and mix together well. Put the mixture into a small jug and set aside until ready to serve.

2. For the glaze: Combine all the ingredients in a small bowl and set aside until needed.

3. For the peas and broad beans: bring a pot of salted water to the boil, add the broad beans and cook for 2 minutes, then remove them with a slotted spoon and plunge them into ice water. Drain, remove and discard the outer skin, and set the beans aside.

4. Bring another pot of salted water to the boil, cook the peas for 2 minutes and then plunge them into iced water. Drain and add to the broad beans.

5. Using a fork, roughly crush the beans and peas together a little (it should not be a paste), then add the garlic and crème fraiche and season to taste with salt and freshly ground black pepper.

6. Heat the oil in a heavy-based frying pan and fry the smoked bacon until crisp. Stir the bacon to through the peas and broad beans. Cover and keep warm until ready to serve or, if making in advance, until ready to re-heat.

7. Heat a heavy-based frying pan, add the butter and a splash of olive oil and heat until the butter is melted. Add the pork fillets and colour on all sides, then gently cook over a medium heat until just cooked through. About 2 minutes before the end of cooking, pour over the glaze and baste the pork, continuing to pan-roast the pork so that the glaze thickens and coats the meat.

8. Once cooked, remove the pork from the heat, transfer to a warm place and leave to rest for a couple of minutes.

9. To serve, re-heat the peas and broad beans in a pan, if necessary, and spoon onto a plate. Cut the pork into slices and arrange it on top of the vegetables. Finally, finish with a drizzle of any remaining pan juices along with a good drizzle of mint sauce.

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