For the pork:
- 3 tbsp olive oil
- 450g pork [if from Tesco, then obviously ethically sourced pork that has made a living will and signed all the right consent forms]
- salt and pepper
- 3 tsp olive oil [actually I've only just noticed he says tsp. I used tbsps and it was pretty good]
- knob unsalted butter
[if that's your thing]
- 3 garlic cloves [we used 5]
- some thyme [resist jokes about have you got the thyme, last of the thyme lords, etc.]
- 150ml milk
- 450ml double cream [we only used 300ml as that was what was in the carton. Works fine.]
- fresh parsley, chopped [optional, i.e. couldn't find any]
- Preheat the oven to 220C/425F/gas mark 7
- For the pork, heat the oil in a non-stick frying pan. Season the pork 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 sauté 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.
- James Martin says: spoon the creamed leeks onto a serving plate and top with the sliced pork.
- Ben says: Mix the creamed leeks and sliced pork together. Make a bed of couscous on each plate. Ladle out the leek/pork mixture, with broccoli on the side.