Pork fillet is so versatile and really tasty. It can really take on strong flavours and as you can see from my blog we use flavours from all round the world. This time I fancied something really comforting and creamy so we went for the dish. All the flavours work so well together and this dinner feels like a real treat.
Ingredients (serves 2)
- 200g pork fillet aka tenderloin
- 1 pack of prosciutto ham (6 slices)
- 1 tin of butter beans (400g), drained and rinsed
- 2 garlic cloves, peeled and minced
- 2 shallots, peeled and finely sliced
- small glass of white wine
- 150ml single cream (we use Elmlea as it is low in fat)
- small bunch of kale, ribs removed and leaves torn
- bunch of thyme, leaves only
- squeeze of lemon
- salt and pepper to taste
- olive oil for frying
- Pre heat oven to 180 degrees fan.
- Wrap all 6 slices of prosciutto around the pork fillet.
- Heat a drizzle of olive oil in a frying pan until hot. Brown the fillet on each side and cook in the oven for 20 minutes. Remove from oven cover with foil and leave to rest.
- While the fillet is resting make the bean mixture by heating a drizzle of oil in a saucepan, fry the garlic and shallot for a few minutes until fragrant and soft. Add in the wine and simmer until reduced by half for a few minutes. Add in the cream and kale leaves and gently simmer until the kale starts to wilt. Add in the rinsed butter beans, thyme and lemon juice, season to taste.
- Share the bean mixture between 2 serving bowls. Slice the pork and serve on top. Enjoy.