Pork fillet with cheat’s tonnato

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Rub the pork tenderloin fillets all over with a little olive oil, then sear in a large ovenproof frying pan for 5-6 minutes until golden all over.
2. Add the fresh rosemary sprig or bay leaf and a splash of white wine/chicken stock, then roast for 20-25 minutes (add 5-10 minutes if you prefer your meat well done). Rest for 5-10 minutes.
3. Meanwhile, make the tonnato by whizzing the mayonnaise, anchovy fillets, white wine vinegar, the lemon zest and juice, tuna, capers and dijon mustard.
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4. Put a handful of rocket and a handful of chopped fresh flatleaf parsley leaves on a platter. Slice the pork and arrange on top. Spoon over the tonnato and scatter with parmesan shavings to serve.