Pork tenderloin with warm fennel and butter beans

Method

1. Heat the oven to 160ºC fan/gas 4. Pound the finely chopped rosemary leaves, a quarter of the garlic, the fennel seeds, salt and chilli flakes (if using) in a pestle and mortar, then stir in 1 tbsp oil. Rub the mixture over the pork, then set aside. Lay the prosciutto slices on a clean board, overlapping slightly, then put the pork on top and wrap the prosciutto around the tenderloin. Brush with the balsamic and set aside.
2. In a small roasting tin, toss the fennel and lemon wedges with 2 tbsp oil, the whole rosemary leaves and some salt and ground black pepper. Put the tenderloin on top of the fennel in the tin, then roast for 30 minutes or until a probe thermometer reads 68-70ºC (for medium). Add an extra 5-10 minutes if you prefer your meat well done. Set aside to rest in a warm spot for 15 minutes.
3. Heat the remaining oil in a large, lidded sauté pan over a low-medium heat. Add the anchovies and cook for 3 minutes, then add the rest of the garlic and cook, stirring, for another 1 minute. Add the beans, spinach, lemon zest and juice, a good pinch of salt and plenty of black pepper. Cover with the lid and cook for 2-3 minutes until the spinach is wilted, then stir in the parmesan.
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4. Drizzle the beans/spinach with a bit more oil and top with some extra grated parmesan. Slice the rested pork and serve with the beans and spinach, fennel and roasted lemon wedges.