Recipe: Pork fillet with extra virgin olive oil bean mash
The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.
This is an exceptionally tasty supper dish with the fillet wrapped in smoked streaky bacon before cooking and the mashed haricot beans liberally anointed with extra virgin olive oil.
What you'll need
1 pork fillet
10 rashers smoked, rindless streaky bacon
5 tbsp extra virgin olive oil
2 x 400g cans haricot beans
Salt and freshly ground black pepper
275g sprouting broccoli
Extra virgin olive oil for drizzling
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. Place in a 200°C/gas 6/400°F pre-heated oven for around 25 minutes or until pork is cooked. Remove from oven and leave to rest.
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.
To serve, slice the fillet into rounds and place 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.