Instructions

1. If the pork fillet is very long, cut it in half. Rub both pieces with olive oil, then season with smoked paprika, salt and pepper.
2. Heat a griddle pan over medium-high heat. When hot, griddle the pork fillets, turning regularly, until lightly charred all over. Set aside.
3. Meanwhile, heat the olive oil in a large pan. Add the shallot, garlic, rosemary and chorizo. Cook gently until the chorizo is crisp and has released its oil.
4. Stir in the smoked paprika, borlotti beans and tomatoes. Cook for 6–8 minutes, allowing the flavours to develop.
5. Add the cream and chopped roasted red pepper, then place the pork fillets into the sauce. Cover and simmer gently for 5–10 minutes, until the pork is just cooked through and the sauce has slightly reduced.
6. Transfer the pork to a chopping board and slice into 1 cm thick pieces.
7. Stir the chopped olives into the sauce, then ladle it into serving bowls. Top with the sliced pork, garnish with parsley and serve immediately.