I seem to be a bit obsessed with cooking pork lately, maybe since the success of slow-roasting a huge slab of pork belly at my family's Jubilee weekend celebrations, and add it to my plate at every possible opportunity. I stumbled upon an awesome, simple supper recipe by Waitrose in my recipe file, consisting of haricot beans, black pudding and spring greens, and decided to give it try. With a pork medallion piled on top, naturally. The rich, meaty gravy created by the black pudding is a great partner to the crunchy greens and warming haricot beans.
What you'll need (serves 2):
1 clove of garlic
Large pinch of crushed chillies
100g black pudding
Generous squeeze of tomato puree
100ml white wine
100ml chicken stock
200g shredded spring greens
1 x 300g tin of haricot beans
2 Pork loin medallions
What to do...
1. Finely chop the garlic and onion. Heat about 1 tbsp olive oil in a large frying pan (with a lid) and add the garlic, onion and crushed chillies. Cook for 5 minutes until soft and golden.
2. Cut the black pudding into cubes and add to the pan, stirring to fry on all sides.
3. Heat a small frying pan and brush the medallions with olive oil and season. Add to the pan.
4. Add the tomato puree, white wine and chicken stock to the black pudding and onion mixture and season. Stir well and simmer for 10 minutes to make a sauce.
5. Meanwhile, keep an eye on the pork medallions, turning them occasionally. They should take about 8-10 minutes to pan fry.
6. When the sauce has thickened, add the spring greens and cover the pan. Simmer for 3-4 minutes until the greens are cooked through.
7. Add the drained, rinsed haricot beans to the pan and stir. Add the pork medallions for the last couple of minutes of cooking, until the beans are warmed through. Serve with créme fraîche, if desired, and a glass of chilled white wine.