My first memory of exceptional restaurant food was when I went to Odette’s Restaurant in Primrose Hill sometime around 1982. They served a version of this dish and I went back to my little bedsit and tried to recreate the flavours. It was the start of my food journey. Odette’s is still open in Primrose Hill all these years later (But I think the menu have changed!)
Serve with mash potatoes and green or runner beans. In the photo from the restaurant there is also a swirl of potato. Spiralize a potato, melt some butter in a pan and drop a single strand at a time into the pan in a swirly shape. The will cook in just a couple of minutes, drain on kitchen paper and season with salt. They can be stored in air tight container for 2 days. They add a touch of drama to the plate
1 tbsp olive oil
2 red peppers, deseeded and cut into strips
200g peeled whole tomatoes (tinned will be fine)
1 clove garlic
3 anchovy fillets, chopped
1 tbsp balsamic vinegar
2 whole pork fillets, trimmed of sinew
25g butter
1 tbsp vegetable oil
Start by making the relish. Heat the olive oil in a pan. When the oil is really hot add the strips of pepper and toss them around keeping them on the move so they get nicely toasted and browned on the edges. Add the tomatoes, whole garlic clove and chopped anchovies. Give it all a good stir, reduce the heat to the lowest setting, put a lid on and let it gently stew for 25 minutes, stirring every so often.
When the peppers and tomatoes are cooked, leave to cool a little then whizz to a coarse purée in a food processor. Taste and season with salt and pepper, add the balsamic and set aside while you cook the pork.
Preheat the oven to 160C fan. Season the fillets with plenty of salt and pepper.
In a large ovenproof frying pan on a medium high heat, melt the butter with the oil and cook the fillets of all sides until golden. Put the pan in the oven and roast the pork for 20 minutes. Remove from the oven and rest for 10 minutes then slice.
To serve, divide the relish between 4 warm plates. Divide the sliced pork fillet between the plates. I suggest serving with mash potatoes and green beans.
Roast pork with red pepper relish
Ingredients
- 1 tbsp olive oil
- 2 red peppers deseeded and cut into strips
- 200 g whole peeled tomatoes (tinned are fine)
- 3 anchovy fillets chopped
- 1 clove garlic
- 1 tbsp balsamic vinegar
- 2 whole pork fillets trimmed of sinew
- 25 g butter
- 1 tbsp vegetable oil
Instructions
- Start by making the relish. Heat the olive oil in a pan. When the oil is really hot add the strips of pepper and toss them around keeping them on the move so they get nicely toasted and browned on the edges. Add the tomatoes, whole garlic clove and chopped anchovies. Give it all a good stir, reduce the heat to the lowest setting, put a lid on and let it gently stew for 25 minutes, stirring every so often.
- When the peppers and tomatoes are cooked, leave to cool a little then whizz to a coarse purée in a food processor. Taste and season with salt and pepper, add the balsamic and set aside while you cook the pork.
- Preheat the oven to 160C fan. Season the fillets with plenty of salt and pepper.
- In a large ovenproof frying pan on a medium high heat, melt the butter with the oil and cook the fillets of all sides until golden. Put the pan in the oven and roast the pork for 20 minutes. Remove from the oven and rest for 10 minutes then slice.
- To serve, divide the relish between 4 warm plates. Divide the sliced pork fillet between the plates. I suggest serving with mash potatoes and green beans.
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