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Pork Fillet with Chorizo and Bean Sauce

This pork fillet with chorizo and bean sauce is a hearty yet quick meal that is ready in just 20 minutes, making it ideal for busy weeknights as well as relaxed dinner parties. The tender pork fillet is lightly charred, then finished in a rich, smoky sauce made with chorizo, beans, roasted red peppers and cream. Packed with protein and full of bold Mediterranean flavours, this dish feels indulgent without being complicated. The sauce goes well with brown rice, mashed potatoes or crusty bread, making it a comforting family meal that’s also impressive enough for guests. For a dairy-free version  you can easily adapt it by using plant-based cream.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • For the pork fillet:
  • 1 tenderloin pork fillet (about 450 g)
  • 1 Tbsp olive oil
  • 1 Tbsp smoked paprika
  • Salt and black pepper
  • For the sauce:
  • 1 Tbsp olive oil
  • 2 garlic cloves finely chopped
  • 1 shallot finely chopped
  • 1 Tbsp finely chopped fresh rosemary
  • 8 cm piece chorizo peeled and finely chopped
  • 1 Tbsp smoked paprika
  • 1 handful baby tomatoes
  • 1 tin borlotti beans drained
  • ½ cup chopped olives garlic or red pepper stuffed work well
  • 1 roasted red pepper from a jar, chopped
  • 100 ml double cream or plant-based cream
  • To serve
  • Chopped fresh parsley

Method
 

  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.