Pork fillet roasted in the oven served with creamy polenta and braised vegetables glazed with balsamic vinegar.
Remove the top and centre from the peppers and then cut the flesh into thin slices.
Peel and finely dice the garlic.
Heat a frying pan until hot and add a splash of olive oil. Add the vegetables along with the thyme and cook until nicely coloured and soft. Then add the garlic and cook for a minute. Season with salt and pepper and then add the balsamic to the pan. Reduce until the vegetables are nicely glazed.
Preheat the oven to 200'C.
Trim any sinew from the pork fillet and cut the fillet in half.
Heat a frying pan until hot and add a splash of sunflower oil. Season the pork with salt and pepper and then sear the pork on all sides. Add the sage leaves to the pan and transfer to the oven to cook for 8-10 minutes. When cooked remove from the oven and allow to rest for 5 minutes before carving.
Grate the parmesan. Bring the milk to the boil in a saucepan. Stir in the polenta and reduce the heat. Cook for 3 minutes and then add the butter, parmesan, mascarpone and seasoning. Keep warm and if necessary add more milk to keep polenta soft.
Slice the pork fillet into 4 pieces. Place a stainless steel serving ring in the middle of the plate and place the vegetables inside it. Place the polenta beside the vegetables and top with 4 pork slices. Finish with a drizzle of the cooking juices from the pork and the vegetables.
«When cooking a tenderloin of pork make sure not to overcook. Pork should be served medium and rested prior to serving.»