Recipes

Pork tenderloin wrapped in Carmarthen ham with sage, sauted potatoes, broad beans and chorizo (serves 4)

Ingredients:

• Pork Tenderloin - approx 450g trimmed of fat and sinew
• 150ml Rapeseed Oil
• 40g unsalted butter
• 6 slices of Carmarthen or Serrano Ham
• 1kg Maris Piper or Nadine potatoes cut into 0.5 inch cubes
• 1 tbsp chopped sage leaves
• 450g broad beans (fresh or frozen)
• 120g sliced Chorizo
• 250ml vegetable stock
• 200ml double cream
• Juice of half a lemon
• 1 tbsp of chopped flat leaf parsley
• For the vinaigrette:
• 5 tbsp of extra virgin rapeseed oil
• 3 tbsp red wine vinegar
• 2 tsp Dijon mustard
• pinch of caster sugar
• salt and pepper

Method:

• In a large heavy based frying pan heat 75m oil over mod to high heat and seal the complete pork loin on all sides. Remove and cool slightly
• Wrap the pork in the ham at a bias angle slightly overlapping the slices and pin with a cocktail stick if necessary. Child until ready to roast
• If using fresh broad beans pod them and boil in lightly salted water for 5 mins and refresh in iced water. Peel the outer skin to reveal the bright green coloured bean. If using frozen beans drop directly into water as above for about 8 mins
• Roughly cut chorizo into half inch pieces, heat remaining oil and lightly fry for about 1 minute only and reserve
• Preheat oven to 220deg C. Dry the potato cubes and heat 50ml of rapeseed oil with 40g of unsalted butter in saut pan. Keep heat at medium and when the butter is foaming slightly add the potatoes so that they cook evenly in one layer and turn a golden colour this should take about 10 minutes. During the last couple of minutes add the chopped sate. Drain on kitchen paper and keep warm on a baking tray in the bottom of the oven
• Roast the ham covered pork in the top of the oven for between 8/10 minutes and in the mean time heat your vegetable stock in a large saucepan and return the reserved beans and chorizo.
• Stir without breaking the beans and allow to bubble so that the stock liquid is reduced by about one third and begins to thicken
• Stir in the lemon juice, cream and flat leaf parsley and cook down for another 2 minutes. Set aside and keep war,
• Whisk all ingredients for the vinaigrette to an emulsion and keep chilled in the fridge
• Remove the pork from the oven and rest for a few minutes and carve into slices about 1 cm think, you should end up with about 5 rosettes for each serve
• Arrange the potatoes in the centre of warmed plates. Place the pork slices on top. Spoon the broad bean and chorizo mixture all around the border and drizzle the plate with the vinaigrette.
• Be aware! The cured hams and chorizo are both naturally salty products so you will probable not need to season any of the other component parts going into this dish.