Pork Medaillons and Pancetta Lardons cooked in White Wine

Cut the rind off and trim the pancetta slices, and cut into lardons. Trim the pork fillet and cut into thick medaillons cut on the bias. Season the medaillons liberally with salt and fresh black pepper.

Brown the lardons in a little olive oil in a thick bottomed saute pan over a medium heat and put to one side. Add a little more olive oil and brown the medaillons in batches if need be and put to one side.

Add three or four glasses of white wine to the saute pan, use a wooden spatula to scrape the bottom of the pan and reduce the wine a bit. Put some fresh thyme in the bottom of the saute pan, put the medaillons and lardons on top. Add more wine if necessary to barely cover the pork.

Sprinkle over some fresh black pepper and simmer uncovered for about 25 minutes.

Meanwhile, top and tail the courgettes, cut into half lengthways, use a teaspoon to discard the pith, cut into slices and season with salt and fresh black pepper. Prepare the cannellini beans as indicated on the tin and stir in a little butter. Quickly saute the courgettes in a little oil and stir into the beans.

Spoon the beans and courgettes on to serving plates, add medaillons and lardons, spoon over some wine jus and serve  Zoom  .