Pork Fillet With Extra Virgin Olive Oil Bean Mash – a delicious recipe with pork fillet, rashers, olive oil, haricot beans, Salt, sprouting broccoli. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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 pre-heated oven Gas 6 400F 200C for around 25 minutes or until pork is cooked. Remove from oven and leave to rest.
2
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.
3
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.
3980
kcal
Calories
128
g
Fat
495
g
Carbs
310
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Serves 4, 1 pork fillet, 10 rashers smoked, rindless streaky bacon, 5 tbsp extra virgin olive oil, and more.
Yes, Pork Fillet With Extra Virgin Olive Oil Bean Mash falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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