Pork Fillet with Pea and Pistaccio Rice

 1 pork Fillet
4 Slices Streaky bacon
1 spring onion finely sliced
1 clove garlic crushed
1/4 cup dry sherry
1 tbsp olive oil
Salt & Pepper

2 cups Basmati Rice
2 cups Water
3 cups frozen peas
Few sprigs of Mint
1 spring onion
1 clove garlic
3 tbsp roasted pistaccio nuts chopped
100ml Fresh cream
Salt & Pepper

Put the rice in a saucepan, add 2 cups water bring to boil, lower heat and simmer for 10minutes (never stir). Turn off heat, cover saucepan with clean kitchen cloth then press back the lid and leave aside.  

Put peas to another saucepan, cover with water, add 1 tsp salt, chopped garlic and chopped spring onion.  Bring to boil and then simmer for 15 minutes till peas are just cooked. Turn off heat add chopped mint and blend mixture to fine puree.  Add fresh cream and stir till just combined. Season with salt & pepper. 

Cut the fillet into four equal portions, flat out slightly by pressing gently with your hands. Wrap bacon around each fillet and secure with string. Drizzle with olive oil, then season well with salt and pepper.  Heat a large frying pan, fry two minutes on each side then transfer to heated oven at 200c and cook for further 25minutes.  Take off from oven, transfer fillets to a warm plate.  Turn pan and juices to heat, add chopped garlic and finely chopped spring onion and cook. Add sherry and reduce by half to form a joux.

Right before serving, add pea sauce to rice and stir gently with fork.  Spoon mixture to a warm serving plate, and sprinkle with chopped pistaccio nuts.  Arrange pork fillet aside, and spoon 1 tablespoon joux on top.