Pork with spring greens
A lovely combination of tender pork fillet and mixed spring greens in a light buttery stock. Delicious with or without crème fraiche.
4 large slices Parma ham
2 x 350g pork tenderloin fillet
2 shallots, finely chopped
1 garlic clove, crushed
2 teaspoons chopped fresh thyme
1 leek, sliced
250g cabbage hearts
100g broccoli florets
250ml chicken stock
150g frozen peas
2 tablespoons chopped fresh herbs such as mint, chives and parsley
salt and pepper
crème fraiche, to serve (optional)
Preheat the oven to 200c/400f/gas mark 6. Lay the Parma ham slices flat on a board. Cut each pork tenderloin in half crossways to give 4 x 175g pieces. Season lightly with salt and pepper and wrap each one with the ham, securing in place with cocktail sticks.
Heat the oil in a large frying pan and once hot, sear the pork fillets for 3-4 minutes until evenly browned. Transfer to a roasting tin and roast for 15 minutes. Remove from the oven and rest, covered for 5 minutes.
Meanwhile, melt half the butter and gently fry the shallots, garlic, thyme and a little salt and pepper over a low heat for 5 minutes. Add the leeks, cabbage and broccoli and stir well then add the stock. Simmer gently, covered for 5 minutes. Add the peas and cook for a further 2 minutes.
Stir in the remaining butter and any pork juices, cover and let sit for 1 minute. Serve the pork with the vegetables and pan juices, with a little crème fraiche, if wished.