- 75g/2¾oz pork loin
- 1 tbsp olive oil
- 50g/1¾oz butter
- 4 leeks, chopped and blanched
- 3 chard stalks, cut from the leaves, finely chopped
- 250ml/9fl oz double cream
- 1 tbsp fresh sage, chopped
- new potatoes, boiled until soft
- For the pork, heat the oil in a frying pan. Add the pork and cook for five minutes on each side, until cooked through.
- For the creamed leeks, melt the butter in a hot pan. Add the leeks and chard and sauté for three minutes.
- Add the double cream and sage, warm through and season to taste with salt and freshly ground black pepper.
- To serve, place the creamed leeks onto the centre of a warmed plate and top with the pork. Arrange the new potatoes around the plate.