Sous Vide Pork Fillet on Garlic and Thyme Borlotti Beans with Salsa Verde

This dinner was delicious. My husband and I treated ourselves to a sous vide machine and it has been a revelation. We first made char Sui pork and the meat was so tender. This time we thought we would keep it simple, the pork flavour is amazing and the meat just melts in the mouth. To keep it healthy we served it with a borlotti beans and to add flavour we made a salsa verde. The combination of all the flavours was delicious it didn’t feel like I was being healthy as it tasted so good.

Ingredients (serves 2)

For the pork

  • 1 pork fillet
  • 1 tbsp butter
  • Small bunch of thyme
  • Sea salt and fresh black pepper

For the borlotti beans

  • 1 tin of borlotti beans, 235g drained
  • 1 banana shallot, peeled and diced
  • 4 garlic cloves, peeled and sliced in half
  • Small bunch of thyme
  • 300ml chicken or vegetable stock
  • Crack of sea salt and black pepper

For the salsa verde

  • Small bunch each of 3 herbs, I used mint, basil and chives
  • 2 anchovy fillets
  • 2 tbsp capers
  • 60ml of good quality olive oil

Directions

  1. Heat the water bath to 60 degrees celsius. Season the pork and seal in the vacuum pack bag. Place in the water bath for 2 1/2 hours. Leave to rest.
  2. For the beans, add a drizzle of oil to a saucepan, add the shallots and garlic cook for about 5 minutes stirring frequently until softened. Add the drained borlotti beans, thyme and stock, bring to the boil then reduce temperature and simmer for 10 minutes, season to taste.
  3. While the beans are simmering heat the tbsp of butter in a frying pan, remove the pork from the vacuum bag and add to the butter along with thyme. Spoon the hot butter over the pork to brown on all sides and caramelise. Set aside on a board and cover with foil to rest.
  4. To make the salsa verde, add all the ingredients to a food blender except for the olive oil. Blend on a medium high speed slowly pouring in the olive oil.
  5. To serve, spoon the bean mixture between 2 serving bowls discarding the thyme. Slice the pork and place on top of the beans. Finish off by spooning over the salsa verde. Enjoy.

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