This is a great dish for a friendly gathering. These pork fillets are slow cooked in a light red wine sauce, bursting with fragrant herbs and flavourful extra virgin olive oil, creating the most tender meat.

This combination of slow roasting the pork and carrots, is heavenly. They are a match made in heaven and tastes even better when served with creamy, cheesy potatoes. It is a dreamy dish, which requires little time commitment and the perfect meal to end a stressful day, so why not sit back and relax as the heat of the oven works its magic, creating the most, melting-tender pork masterpiece.

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Serves 2
Ingredients:

4 tablespoons Azada’s Extra Virgin Olive Oil
400 grams special cut pork fillets
1 red onion, finely diced
4 cloves of garlic, finely sliced
1 yellow and purple carrot, peeled and sliced into discs
1 parsnip, peeled and sliced into discs
300 ml of young red wine
½ litre of good quality vegetable stock
1 tablespoon brown sugar
2 sprigs fresh thyme
2 bay leaves
A generous sprinkling of olive and oregano salt
Freshly ground black pepper

Ingredients for the creamy potatoes:

200 grams new potatoes, peeled and roughly chopped
A generous handful of Parmesan, finely grated
A knob of butter
Freshly ground sea salt

Method:

Preheat oven to 170°C / gas mark 3 / 325°F.

Place a heavy based casserole dish on the stove top, on a medium/high heat. Add 2 tablespoons of Azada’s extra virgin olive oil and pork fillets, season with olive and oregano salt and black pepper and fry until browned on both sides. Carefully remove the pork fillets and set aside.

Decrease to a medium heat, and add the remaining Azada extra virgin olive oil and onions to the casserole dish. Slowly fry the onions until soft and golden brown. Add the garlic, carrots and parsnip and continue to fry for a further 5 minutes.

Next, add the pork fillets, red wine, vegetable stock, brown sugar, thyme, bay leaves and a generous seasoning of olive and oregano salt and pepper to a vigorous simmer, seal with the lid and cook in the oven for two hours. Continue to check it to make sure there is enough sauce, and not catching on the bottom. If it looks dry, add a little bit of water and stir.

Once the pork is is tender and the vegetables are cooked, remove the lid and let the sauce reduce for 30 minutes.

Meanwhile, bring salted water to the boil and add the potatoes. Cook for 20 minutes or until soft. Mash the potatoes, season to taste and stir in the butter and Parmesan, once melted remove from the heat and serve with the pork fillet.

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