Roast pork with leek caponata

Name: Roast pork with leek caponata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 450 g pork fillet; 400 g leeks, trimmed; 4 anchovies, finely chopped; 1 tbsp nonpareille capers, drained, rinsed and finely chopped; 400 g can Essential Chopped Tomatoes; 2 tbsp red wine vinegar; ½ tsp chilli flakes, plus extra to serv; 25 g pack flat leaf parsley, roughly chopped; 250 g ouches ready to eat spelt, quinoa, red rice and wild rice

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Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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1 tbsp olive oil
450g pork fillet
400g leeks, trimmed
4 anchovies, finely chopped
1 tbsp nonpareille capers, drained, rinsed and finely chopped
400g can Essential Chopped Tomatoes
2 tbsp red wine vinegar
½ tsp chilli flakes, plus extra to serv
¼ x 25g pack flat leaf parsley, roughly chopped
2 x 250g ouches ready to eat spelt, quinoa, red rice and wild rice

Preheat the oven to 200°C, gas mark 6. Heat ½ tbsp oil in an ovenproof frying pan over a medium-high heat. Pat the pork dry with kitchen paper, season then cook for 5-6 minutes, turning, until golden all over. Put the pan in the oven and roast for 20 minutes, until cooked through, the juices run clear and no pink meat remains. Rest on a board, covered with foil, for 10 minutes, then cut into 12 slices.
Meanwhile, heat the remaining ½ tbsp oil in a large pan set over a medium-high heat. Finely slice the leeks, then sauté with a pinch of salt for 10 minutes, until soft and golden. Stir in the anchovies and capers. Add the tomatoes, vinegar, chilli flakes and 100ml water; season. Gently simmer for 15 minutes, then stir in most of the parsley. Heat the grains according to pack instructions. Serve with the caponata, pork and remaining parsley scattered over.

Typical values per serving when made using specific products in recipe