Yields: 4 servings Prep Time: 20 mins Process Time: 45 mins Total Time: 1 hour 5 mins Calories per Serving: 280 freshly ground black pepper, see intro pork fillet vegetable oil medium fennel bulb ...

then season well with salt and freshly ground black pepper. To serve, slice the pork fillet and place onto a plate. Place a spoonful of romesco to one side of pork, and a spoonful of the tzatziki ...

Carve the pork into slices and arrange ... Trim any sinew from the fillet and discard. Sit the fillet in the marinade, season with salt and black pepper and turn to coat until all the fillet ...

Most people picture large racks of ribs or a massive brisket when they picture smoked meats, but don't overlook a juicy pork ...

I do use pork fillet, though I must say I generally find ... and a little salt or pepper as you need. Quickly return the meat to the pan and, after a minute or two of it bubbling in the sauce ...

Meanwhile, for the pork, season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and, when the butter is foaming ...

Return the pork with its juices to the pan and mix well. Combine the yogurt and cornflour mixture and fold through the meat to warm through. Season with pepper. You may like to add a little extra ...

6. Heat a pan to medium-high and fill it with olive oil (about 1/4 inch high) and cook your pork in batches, making sure not ...