‘’Double pork’’ in a shallot mushroom and rosemary sauce

Wash and boil the quinoa or wild rice. I like to cook it in stock

Rub the pork in paprika, salt and pepper. Pan seat on all sides to seal the meat. Then leave to rest.

Dice the chorizo shallots and garlic

Add the chorizo to pan to the release the oils then sweat the shallots and garlic

Chop the rosemary and add it to the oils in the pan.

Then chop the mushrooms and add those with the cavolo nero

Add the milk or cream and reduce

Once the sauce is reduced slice the pork and finish it off in the pan

Serve on the quinoa and pour the sauce on top