1 kilogram pork fillets
fresh sage leaves
6-8 rashers streaky bacon
2 tablespoons olive oil
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, finely chopped
1 large fennel bulb, thinly sliced
2 zucchini, diced
500 grams frozen broad beans, blanched, drained and peeled
2½ cups frozen peas, blanched and drained
1½ cups chicken or vegetable stock
2 tablespoons shredded mint
Preheat the oven to 200°C.
Pork: Trim the pork fillets of any silverskin. Brush with olive oil and season with salt and freshly ground pepper. Press sage leaves onto the meat then wrap the fillets in bacon. Tie with kitchen string to secure the bacon.
Heat a little oil in an oven-proof sauté pan and quickly sear the meat on all sides. Roast for 12 minutes or until just cooked. Remove from the oven, cover lightly and rest for 10 minutes.
Vegetables: Heat the oil and butter in a heavy-based casserole or sauté pan. Add the onion and garlic, cover and sauté gently for 10 minutes. Add the fennel and the zucchini and sauté until tender. Add the broad beans, peas and stock. Season and cook until hot. Stir through the mint just before serving.
To serve: Divide the vegetables and juices between warm, shallow soup bowls. Remove the string and slice the pork on the diagonal. Place on top of the greens. Serve with a bowl of boiled new potatoes topped with a knob of butter and a good grinding of black pepper.