Butter bean cassoulet with pan-fried pork fillet
This hearty butter bean cassoulet is the perfect accompaniment for golden, herby pork fillet. Top with a zesty gremolata to bring this dish alive!
Ingredients
For the pork
- 275²µ/9¾´Ç³ú pork tenderloin, trimmed of fat and sinew
- 2 tsp extra virgin oil, plus a drizzle to serve
- 15²µ/½´Ç³ú butter
- 2–3 sprigs thyme
For the cassoulet
- 15²µ/½´Ç³ú butter
- 1 tbsp extra virgin olive oil
- ½ red onion, finely chopped
- 2 garlic cloves, crushed
- 1 small parsnip, peeled and chopped
- 1 medium courgette, chopped
- 400g tin butter beans, drained
- 100ml/3½fl oz white wine
- 150ml/5fl oz chicken or pork stock, made with ½ stock cube
- 2 tbsp double cream
For the gremolata
Method
Preheat the oven to 220C/200C Fan/Gas 7.
To cook the pork, season the meat all over with salt and pepper. Heat the oil and butter in a small, ovenproof frying pan. Add the thyme sprigs and the pork and cook for 3–4 minutes, turning and basting with the oil and butter mixture. Remove the thyme. Place the pan in the oven (or transfer to a small baking tray), and roast for about 12 minutes, or until hot throughout.
To make the cassoulet, melt the butter with the oil in a medium saucepan and gently fry the onion, garlic and parsnip over a low heat for 4–5 minutes, or until softened, stirring regularly. Add the courgette and cook for 1 minute more.
Stir in the butter beans, wine and stock. Bring to a simmer and cook for about 5 minutes, or until the liquid has reduced by half. Stir through the cream and season to taste with salt and pepper.
Meanwhile, mix the gremolata ingredients together in a bowl and set aside.
Take the pork out of the oven and leave to rest for 5 minutes, then cut into 4 pieces diagonally. Divide the beans between 2 warmed, shallow bowls and top with the pork. Sprinkle the gremolata over the top and drizzle with olive oil to serve.