Ibérico pork loin with sherry roasted tomatoes, peppers and butter beans

Method

1. Heat the oven to 180°C fan/gas 6. Season the pork all over with salt and set aside for 30-60 minutes to come to room temperature.
2. Put the tomatoes, peppers, garlic, sherry and butter in the roasting tin/dish. Sprinkle over the fennel seeds, then drizzle over 2 tbsp of the oil and season with salt and pepper. Roast for 30 minutes.
3. Meanwhile, make the picada. Brush the bread with 1 tbsp of the picada oil, then toast in a heavy-based frying pan or skillet over a medium heat, turning once, until golden and crisp. Remove and set aside to cool. Add the remaining oil to the pan and cook the sliced garlic, stirring, for 1-2 minutes.
4. Roughly tear the toasted bread into the bowl of a food processor. Add the fried garlic and any oil from the pan, along with the rest of the picada ingredients and a pinch of salt. Whizz until finely chopped. Alternatively, finely chop everything by hand, then mix in a bowl for a slightly more rustic finish. If you want a more saucy consistency, stir in some extra olive oil. Set aside.
5. Put the frying pan over a high heat. Brush the remaining oil over the pork, then sear for 2-3 minutes all over.
6. After 30 minutes, remove the veg from the oven and stir in the butter beans. Nestle the pork into the veg, then return to the oven. Turn the oven down to 160°C fan/gas 4 and roast for 10-15 minutes until cooked to your liking. Rest the pork for 5-10 minutes in a warm place, then slice. Divide between 2 plates, add the roasted veg and beans, then drizzle over the cooking juices. Serve with picada drizzled over, with the roughly chopped toasted almonds and, if you like, crusty bread.