Pork Fillet on Creamy Peas — Joseph Henry Limited

Serves 2

Pork fillet is actually a lean meat and, if cooked correctly (sear, bake, rest), it can be succulent and delicious. Contrary to popular belief, pork can be served slightly pink, and the method below will achieve the perfect ‘doneness’.

420g pork fillet
salt and freshly ground black pepper
2 TB olive oil
8 spring onions, cut into batons
generous glug dry, white wine
300g fresh peas
1/2 cup chicken stock
2 TB sour cream
small handful basil leaves, finely sliced

Preheat the oven to 210°C.

Season all sides of the pork fillet with salt and freshly ground black pepper.

Heat one tablespoon of the olive oil in a large non-stick pan. Once smoking hot, fry the pork fillet until caramelised on all sides. Transfer the pork fillet to a tray lined with greased foil and place in the oven for 10 minutes only. After 10 minutes, remove the tray from the oven and wrap the pork fillet up using the foil it was baked on - and leave to rest for 10 minutes.

In the meantime (after putting the pork in the oven and using the same pan you browned the pork fillet in), heat the second tablespoon olive oil and fry the spring onions briefly until they turn bright green and start to caramelise. This takes less than a minute. Deglaze the pan with a generous glug of white wine and allow the wine to cook out completely. Tip in the fresh peas into the pan, followed by the chicken stock and cook over moderate heat until the peas are tender and most of the moisture has cooked out. Stir in the sour cream and the sliced basil leaves.

Use a sharp knife to slice the rested pork fillet and serve on top of the creamy peas.