Pan-fried pork with sweet paprika sauce

Method

1. For the pork and veg: trim the fat, silver skin and bone from the pork, reserve the trimmings and slice the pork into 4 thin equal-sized discs. Set aside in a cool place. Chop the trimmings small.

2. For the sauce: heat the oil in a pan, add the pork trimmings and fry with the vegetables, garlic, thyme and bay leaf for 3-4 minutes, until golden brown. Stir in the tomato paste and paprika and cook for 5 minutes. Pour in the white wine and stir to deglaze the pan.

3. Boil until reduced to a few tablespoons then pour in the chicken stock. Boil until reduced by half, then add the cream. Reduce by half again and season. Strain and set aside.

4. Slice the aubergine into 1.5cm thick discs. Preheat the grill to high. Lay the slices on a lightly oiled baking sheet and brush with oil. Grill for about 4 minutes or until turning golden, then turn and cook the other side. (Alternatively cook in the oven at 180C/gas 4 for 10 minutes). Keep warm.

5. Heat 1 tablespoon of olive oil in a frying pan. Add the pork medallions and pan-fry very quickly for about 2-4 minutes on each side, until golden. Gently reheat the sauce. Arrange the aubergine, spinach and pork in stacks on serving plates, pour the sauce over the top and serve.

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Ingredients

For the pork and veg

180g pork loin
1 aubergine
Olive oil, for brushing and frying
cooked Spinach, to serve

For the sauce

1 tbsp Olive oil
1 stick Celery, finely diced
1 red onion, finely chopped
1 carrot, finely diced
1 garlic clove, finely chopped
2 sprigs Thyme
1 bay leaf
1 tsp tomato paste
2 tsp sweet paprika
200ml medium dry White wine
400ml chicken stock
200ml double cream

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