serves
2
prep
15 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 300 g pork neck fillet, rolled and tied with kitchen string
- salt
- ground espelette or hot paprika
- 2 tbsp olive oil
- 4 sprigs thyme
- 2 bay leaves
- 50 g butter
- 240 g small potatoes, unpeeled and halved
- 1 garlic clove, diced
- 12 asparagus spears, halved
- 50 g smoked bacon, diced
- 2 long red capsicum, roasted and julienned
Instructions
Season the pork with salt and espelette.
Heat a flameproof cocotte or shallow baking pan over high heat. Add oil. Cook pork, turning, for 2 minutes or until sealed on all sides. Add 2 thyme sprigs, 1 bay leaf and half of butter, and cook until foaming. Cook, spooning butter mixture over all sides of pork to baste, for 8 minutes or until browned. Transfer pork to a plate and allow to rest.
Meanwhile, add potatoes and garlic to pan, and season with another pinch of salt. Cook for 10 minutes.
Add remaining 25 g butter, thyme and bay leaf and cook for 1 minute. Add asparagus and bacon and cook, stirring, for 2 minutes.
Add roasted peppers and return pork back to the pan. Cover and cook for a further 4 minutes.
Remove the pork and slice into 2 cm-thick pieces. Transfer to a serving platter with the vegetables.
Serve with more salt and espelette on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
