Although they adore bacon, my family always moan when I buy pork. But they come around to its charms when I cook a dish like today’s. The main thing to watch with pork is the cooking time – be careful not to overdo it as the meat will dry out.
PORK medallions, MIXED BEANS and GRILLED CHORIZO
SERVES 4
200g white beans
500ml vegetable or chicken stock
1 small packet of broadbeans
1 onion, finely chopped
1 bunch of chives, finely chopped
1 small bunch of flat parsley, coarsely chopped
1 packet of spinach
10-12 slices of chorizo
4 medallions of pork
50g butter
The sauce
20g butter
500ml beef stock
Sherry vinegar, to taste
Method
Soak the white beans in cold water overnight, drain then wash them. Place them in a pot with the veg or chicken stock, bring to the boil then simmer until cooked. Drain, spread on a tray until cool then cover in cling film.
Cook the broadbeans in boiling salted water for 1-2 minutes, refresh in iced salted water, then drain. Once cooled, pod the broadbeans.
Pick, wash and cook the spinach in boiling salted water for a few seconds then transfer it to iced salted water. Drain then squeeze out the excess liquid.
In a pot bring the beef stock to the boil and reduce until glossy and slightly thickened. Add the butter and sherry vinegar to taste.
Season the pork medallions on both sides and cook in a hot frying pan with a little oil, making sure both sides have an even colour.
Now place the pan in a hot oven for
6-7 minutes. Warm the white beans and broadbeans together then add the onion, chives and parsley and place in a bowl. Warm the spinach in a small pan with a little butter.
Cut the chorizo slices in half, place them on a tray and grill lightly until warm. Slice the pork at an angle.
Dressing the plate
Place the spinach on the middle of each plate, add the beans then top with the pork. Place the chorizo around the pork and spoon the sauce over the top.
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