- 1 tbsp olive oil
- 150g/5oz pork fillet
- salt and freshly ground black pepper
- 1 tsp olive oil
- knob unsalted butter
- 1 garlic clove, peeled and chopped
- ½ leek, washed and sliced
- 2 sprigs of thyme, leaves only
- 50ml/2fl oz milk
- 150ml/5fl oz double cream
- 1 tbsp fresh parsley, chopped
- Preheat the oven to 220C/425F/Gas 7.
- For the pork, heat the oil in a non-stick frying pan. Season the pork fillet and sear in the hot pan for 1-2 minutes on each side. Transfer to the oven and cook for 8-10 minutes, or until cooked through.
- For the leeks, heat the oil and butter in a pan and sautĂŠ the garlic with the leek and thyme leaves for 3-4 minutes, to soften.
- Stir in the milk, cream and parsley, then reduce the heat and simmer gently for a further 6-8 minutes, stirring occasionally.
- Remove the pork from the oven and allow to rest. Slice on the diagonal. Spoon the creamed leeks onto a serving plate and top with the sliced pork.
- Serve.