Baked pork tenderloin and leeks with black olive tapenade

Name: Baked pork tenderloin and leeks with black olive tapenade
Yield: Serves 4
Cuisine: Italian recipes
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

Published: 4 Apr 17
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 4
Hands-on time 15 min, oven time 20-30 min, plus resting

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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

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.
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).
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.
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.

Recipe from March 2017 Issue

Nutrition

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

delicious. tips

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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Baked pork tenderloin and leeks with black olive tapenade

Ingredients

Method

Nutrition

delicious. tips

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