Thyme roast pork

Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes

Screen Shot 2014-04-02 at 10.33.27Ingredients:

500g (18oz) pork fillet
150g (5oz) streaky bacon
4 fresh thyme sprigs
1 tbsp olive oil
200ml (7fl oz) medium white wine

For the petit pois a la Francaise:

25g (1oz) butter
1 leek, halved and thickly sliced
2 garlic cloves, chopped
3 baby gem lettuce, trimmed and quartered
200g (7oz) petit pois, defrosted if frozen
150ml (5floz) light vegetable stock
6 tbsp double cream
4 tbsp chopped fresh parsley


1 Preheat the oven to 200°C/R6. Place the pork on a chopping board and wrap the bacon rashers around it, overlapping as you go. Lay the thyme on top and secure in place with string at regular intervals. Heat the oil in a roasting tin that will happily sit on the hob, add the pork and quickly brown all over. Add the wine to the tin, season well and roast in the oven for 30 minutes or until cooked through.

2 Meanwhile, heat the butter in a large shallow pan, add the leeks and very gently cook for 5 minutes. Add the garlic and cook for a few minutes more before adding the stock, lettuce and petit pois. Cook gently for 3 minutes until the lettuce is wilted and tender. Stir in the double cream, season to taste and heat through. Stir in the parsley and serve with slices of the pork. Delicious served with new potatoes.

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