Roasted pork fillet with chorizo and pepper sauce recipe
 Inspired by a trip to Spain, James Martin uses woodfire-roasted red peppers to flavour a smoky sauce for pork fillet. 400g/14oz pork fillet, fully trimmed1 tbsp pimenton (or smoked paprika)2 tbsp olive oilsalt and freshly ground black pepper 400g/14oz pork fillet, fully trimmed 1 tbsp pimenton (or smoked paprika) 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp olive oil2 garlic cloves, finely chopped2 tbsp fresh rosemary, finely chopped200g/7oz semi-cured chorizo, peeled and finely chopped1 tbsp pimenton (or smoked paprika)150g/5½oz white Spanish beans150g/5½oz woodfire roasted red peppers, chopped150ml/5fl oz double cream 2 tbsp olive oil 2 garlic cloves, finely chopped 2 tbsp fresh rosemary, finely chopped 200g/7oz semi-cured chorizo, peeled and finely chopped 1 tbsp pimenton (or smoked paprika) 150g/5½oz white Spanish beans 150g/5½oz woodfire roasted red peppers, chopped 150ml/5fl oz double cream 2 tbsp parsley oil200ml/7fl oz veal jus or reduced beef or veal stock, warmed2 tbsp parsley cress 2 tbsp parsley oil 200ml/7fl oz veal jus or reduced beef or veal stock, warmed 2 tbsp parsley cress Method For the pork, preheat the oven to 200C/180C Fan/Gas 6.Season the pork fillet with the pimenton, salt and freshly ground black pepper.Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving.For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half.To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. For the pork, preheat the oven to 200C/180C Fan/Gas 6. For the pork, preheat the oven to 200C/180C Fan/Gas 6. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Season the pork fillet with the pimenton, salt and freshly ground black pepper. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. Heat an ovenproof frying pan until hot, add the oil, then the pork fillet and sear until golden-brown on all sides (about 30-45 seconds on each side). Transfer the pan to the oven and roast for 6-8 minutes. Remove from the oven and rest for 5 minutes in the pan before serving. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. For the sauce, heat the oil in a pan, add the garlic, rosemary and chorizo. Cook until the chorizo is crisp and has released its oil. Add the pimenton, beans and peppers and cook for a 2-3 minutes. Add the cream and cook until the volume of the sauce has reduced by half. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. To serve, place the sauce in the centre of serving bowls. Slice the fillet and place on top. Garnish with the herb oil, parsley cress and warm jus. Recipe tips You can make your own herb oil by blending good-quality olive oil with some fresh herbs.