Method:
Serves 6 to 8
Preparation Time 20 minutes
Cooking Time 30 minutes, plus resting time
Oven Temperature 180°C
- 400g pork fillet
- 10ml Dijon mustard
- ground paprika
- olive oil, for frying
- 250g streaky bacon
- 30ml butter
- 3 leeks, finely sliced
- 2 cloves garlic, crushed
- 500g mixed mushrooms, sliced if too big
- 30ml flour
- 250ml cream
- 100ml chicken stock
- 100ml dry white wine
- 250g smoked ham, cubed
- 500g linguine
- 30ml snipped chives
- grated Parmesan cheese, to serve
1 Rub the pork fillet with the mustard and sprinkle with paprika. Heat a little oil over a medium to high heat in a frying pan and brown the fillet on all sides. Transfer it to a roasting pan and place in the preheated oven to cook for a further 20 to 25 minutes, depending on how thick it is. Once it is out of the oven, set aside to rest for 10 minutes.
2 Meanwhile, cut the bacon into 3cm pieces and fry or grill until crispy. Set aside. Heat the bacon fat that remains in the pan and add the butter. Sauté the leeks for five minutes over a low heat until tender.
3 Add the garlic and then the mushrooms. Add a little more butter if needed. Remove some of the mushrooms and set aside for the garnish. Add the flour and fry for 30 seconds, then add the cream, stock, wine and ham to the saucepan. Bring to the boil, then reduce the heat and simmer for 5 minutes or until thickened. Season to taste.
4 Cook the pasta until al dente. Drain well. Pour half of the sauce over the pasta and add the chives. Stir to coat.
5 Cut the pork fillet into medallions. Dish up the pasta and top with pork medallions, bacon and reserved mushrooms. Drizzle with remaining sauce and serve immediately with grated Parmesan cheese.
Text and image: Ideas
