Baked pork tenderloin and leeks with black olive tapenade

Baked pork tenderloin and leeks with black olive tapenade
  • Serves icon Serves 4
  • Time icon Hands-on time 15 min, oven time 20-30 min, plus resting

It’s easier than you think to make your own tapenade, and it takes this from a simple Mediterranean-style pork recipe to a succulent dish that’s bursting with flavour.

Nutrition: per serving

Calories
359kcals
Fat
21.1g (4.3g saturated)
Protein
31.4g
Carbohydrates
8.4g (6.5g sugars)
Fibre
4.9g
Salt
1.3g
Calories
359kcals
Fat
21.1g (4.3g saturated)
Protein
31.4g
Carbohydrates
8.4g (6.5g sugars)
Fibre
4.9g
Salt
1.3g

Ingredients

  • 3 leeks, cut into 5cm lengths 
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp sherry vinegar
  • 3-4 fresh thyme sprigs
  • 450g British free-range pork tenderloin (also called pork fillet)
  • 5 parma ham slices
  • 390g carton finely chopped tomatoes with chilli

For the tapenade

  • 75g pitted dry black olives (we used Crespo)
  • 2 fresh thyme sprigs, leaves picked
  • Small handful fresh flatleaf parsley 
  • 2 tbsp extra-virgin olive oil 
  • Grated zest and juice ½ lemon

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Arrange the leeks in a baking dish/roasting tin and sprinkle with the olive oil, sherry vinegar and thyme sprigs. Roast for 10 minutes. 
  2. Meanwhile, make the tapenade by whizzing all the ingredients to a paste in the small bowl of a food processor (or use a stick blender). 
  3. Starting and finishing 2cm from the ends, cut along the pork fillet to create a pocket (don’t cut all the way through), then stuff the tapenade inside. Lay the parma ham slices on a board, slightly overlapping at the edges, then put the pork on top. Wrap the ham around the fillet to enclose. 
  4. Remove the leeks from the oven and give the dish/tin a shake. Pour in the chopped tomatoes and put the pork in the centre. Cook for 20 minutes (30 minutes for well done). Rest for 5-10 minutes, then serve. 

delicious. tips

  1. Pork tenderloin is an easy-to-cook cut, so double up this recipe to feed a crowd.If you can’t get tomatoes with chilli, use tomato passata and add a pinch of chilli powder.

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