This recipe is from Jamie Oliver’s 15 Minute Meals – which means it will take you about 30 – 45 minutes from start to finish, but that’s still fine for a weeknight.
As usual I’ve tweaked the recipe from the instructions, so I’ve written my way of doing it below. This very comfortably serves 2.
1 red onion
1 fennel bulb
1 Granny Smith apple
3 handfuls rocket leaves
1 dried or fresh chilli
2 tsp sweet smoked paprika
3 bay leaves
3 cloves garlic
2 tbsp balsamic vinegar
250 – 300g passata
250g pork fillet
1 tsp ground coriander
couscous (or whatever side you’d like). I haven’t included the instructions for this below so make sure you do!
1. De-seed the peppers, peel and halve the onion, trim and quarter the fennel (reserving any leafy bits for garnish) and whizz them up in the food processor – or quickly finely chop them all, whichever you’d prefer. This will determine the consistency of your sauce, so if you’d like it chunky, cut the veg chunky, and if you’d like it more like a sauce, then I’d suggest processing it.
2. Fry the chopped vegetable mixture in a saucepan, adding the paprika, chilli, bay and garlic, seasoning with salt and pepper as well. Stir regularly.
3. Slice the pork into medallions and flatten them slightly, then rub with salt, pepper, ground coriander, and brush with a little oil. Then put the griddle or frying pan on and cook the pork until cooked through and nicely charred.
4. Add the balsamic vinegar and passata to the pepper mixture, then season and bring to the boil. Jamie suggests dressing the rocket with lemon juice and a pinch of salt in the bag, but I tend to just chuck the rocket in at the last minute with a squeeze of lemon. Fold through with the sauce and serve immediately, garnishing with the fennel fronds.