Pork Fillet and Vegetables a la Plancha

Scrape the potatoes and cook in boiling water for about 12 minutes, drain into a colander and stop further cooking by cooling under a cold tap. Cut the potatoes into 1 cm cubes and put to one side. Remove the pith and seeds from the pimento and cut into small pieces. Top and tail the spring onions, peel off the outer skin and cut into thin slices. Top and tail the cougettes, cut in half lenthways, remove pith with a teaspoon and cut into thin slices;  Picture  .

Trim the pork fillet and cut slightly on the bias into slices  Picture  . Paint the pork slices all over with olive oil, and season with salt and pepper. Put the chopped vegetables into a bowl, add salt and pepper and two or three tablespoonfuls of olive oil and stir well. Chop the rosemary and add to six or so tablespoonfuls of olive oil.

Put the plancha on to a medium heat, put on the vegetables and cook stirring and turning from time to time until the vegetables are golden and the potatoes are cooked through. Put the pork on the plancha and cook for a few minutes each side until brownish, take out and allow to rest for five minutes  Picture  . Meanwhile heat up the rosemary/olive oil.

Spoon the vegetables on to serving plates  Picture  , put the pork pieces on top and spoon over some of the rosemary oil and serve  Zoom  .