Garlic and garrigue pork fillet with roast cherry tomatoes

Method

1. Heat the oven to 170°C/150°C fan/gas 3½. Mix the herbs, garlic and 4 tbsp olive oil together and season. The mixture should be a fine paste.
2. Season the pork fillets with salt and pepper. Heat a large sauté pan with a glug of oil and the butter. Once the pan is hot, sear the pork all over for a few minutes until golden. Remove the pork from the pan and make a lengthways cut two-thirds through each fillet so they open like a book (don’t cut too far). Fill with the herb paste, then close and tie with kitchen string or secure with cocktail sticks
3. Put the pork in a roasting tin with the tomatoes, still on their vines if possible, then drizzle a little olive oil over everything. Put in the oven and cook for 15-20 minutes, depending on how well done you like your pork.
4. Slice the pork into 2-3 pieces per person and serve with the roasted tomatoes, as well as a generous helping of gooey gratin.