Spanish Pork and Beans
300g/11oz pork fillet (tenderloin)
½ tsp crushed chilli flakes
2 tbsp Spanish sherry vinegar
200g/7oz mushrooms, sliced
1 x 200g/7oz can haricot or cannellini beans, drained
3 garlic cloves, crushed
juice of 1 large orange
salt and ground black pepper
paprika to dust
2 tbsp chopped fresh parsley
1 Preheat the oven to 210°C/425°F/Gas 7.
2 Put the pork in an ovenproof dish or roasting pan and sprinkle with chilli flakes. Season with salt and pepper and pour the vinegar over the top.
3 Roast in the oven for 10 minutes. Turn the pork fillet over and add the mushrooms, beans, garlic and orange juice. Return to the oven and cook for 15 minutes or until the pork is thoroughly cooked.
4 Divide the beans and mushrooms and pan juices between two serving plates. Carve the pork thinly and arrange on top. Dust with paprika and serve sprinkled with parsley.