150ml Borderfields Cold Pressed Rapeseed Oil
450g pork tenderloin
40g unsalted butter
6 slices of Ayrshire ham
1kg Maris Piper or Nadine potatoes, cut into 0.5 inch cubes
1 tbsp. chopped sage leaves
450g broad beans
120g sliced chorizo
250ml vegetable stock
200ml double cream
½ lemon, juiced
1 tbsp. flat leaf parsley, chopped
For the vinaigrette:
5 tbsp. Borderfields Cold Pressed Rapeseed Oil
3 tbsp. red wine vinegar
2 tsp. Dijon mustard
Pinch of caster sugar
- Start by heating 75ml of Borderfields in a large, heavy-based frying pan on a moderate to high heat and seal the pork on all sides. Remove and cool slightly.
- Wrap the pork in ham slightly overlapping the slices as you go and pin with a cocktail stick if necessary. Chill until ready to roast.
- If using fresh broad beans pod them and boil in lightly salted water for five mins then plunge in ice water. Peel the outer skin to reveal the bright green coloured bean. If using frozen beans drop directly into water as above for approximately eight mins.
- Roughly cut chorizo into half inch pieces. Re-heat the Borderfields from sealing the pork and lightly fry the chorizo for about one minute.
- Pre-heat the oven to 220°C. Heat 50ml of Borderfields with the butter in frying pan on a medium heat. When the butter begins to slightly foam add the potatoes so that they cook evenly until they turn a golden colour. This should take about 10 minutes. During the last couple of minutes add the chopped sage. Remove the potatoes from the pain and drain on kitchen paper. Place them in a baking tray and keep warm on a in the bottom of the oven.
- Place the pork in the over to roast for about 8-10 minutes.
- In the meantime heat your vegetable stock in a large saucepan and add the beans and chorizo. Stir the mixture without breaking up the beans and allow to simmer until the stick has reduced by one third and begins to thicken.
- Once thickened add the lemon juice, cream, and flat leaf parsley and cook for another 2 minutes. Set aside and keep warm.
- Combine all the vinaigrette ingredients in a bowl and whisk. Once all combined chill in the fridge.
- Remove the pork from the oven and rest for a few minutes. Once rested carve into slices about 1 cm thick – you should end up with about 5 rosettes for each person.
- To serve, arrange the potatoes in the centre of warmed plates and place the pork slices on top. Spoon the broad bean and chorizo mixture all around the border and drizzle the plate with the vinaigrette.