Pork fillet with smoked paprika and piquillo peppers | Sainsbury`s Magazine

Ingredients

• 3 pork fillets, each weighing 500-600g
• 2 tbsp olive oil, plus extra for drizzling
• 2 cloves garlic, sliced
• 1 x 220g jar piquillo peppers, drained and roughly torn (keep the juices from the jar)
• 1 tbsp chopped parsley
• 1 tsp La Chinata sweet smoked paprika, plus extra to sprinkle
• 3 tbsp olive oil
• 1 clove garlic, finely chopped
• 1 tsp dried oregano