Espresso Pork Fillet with Cannellini Mash
- 1x 450g lean pork fillet
For the espresso marinade
- 50ml prepared espresso or black coffee, cooled
- 1 garlic clove, peeled and finely chopped or 1 teaspoon garlic purée
- 2 teaspoons Dijon or wholegrain mustard
- 1 tablespoon balsamic or red wine vinegar
- ½ teaspoon dried thyme
For the Cannellini Mash
- 2 teaspoons oil
- 3 x 400g cans cannellini beans, drained (reserving 1 tablespoon of the water)
- 1 garlic clove, peeled and crushed or 1 teaspoon garlic purée
- Juice of 1 lemon
- 1-2 tablespoons freshly chopped parsley
- Pinch chilli flakes, optional
In a large shallow bowl mix the marinade ingredients together and season. Add the pork, coat on both sides, cover and marinate for at least 10 mins (or overnight in the fridge if you have the time).
Preheat the oven to 180°C, 160°C Fan, Gas Mark 4. Place the pork in a small roasting tin, pour over the marinade and roast in the oven for 25-30 minutes, basting occasionally with the marinade until the pork is caramelised but still juicy. Remove from the oven and allow the pork to rest in the sauce.
For the mash, heat the oil in a pan for 1-2 minutes then add the beans and garlic. Warm gently for 5 minutes. Remove the pan from the heat add the reserved water from the beans and mash, according on the texture required. Add the lemon juice, parsley and chilli flakes, if used. Cut the fillet into slices and serve with the mash, sauce and seasonal vegetables.
If preferred, replace the cannellini mash with mashed potatoes.
Tip: If time allows, marinate the fillet the night before.