Pork tenderloin with warm fennel and butter beans

Name: Pork tenderloin with warm fennel and butter beans
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 2
Ingredients: 2 rosemary sprigs, leaves picked, half finely chopped; 4 garlic cloves, crushed; 2 tsp fennel seeds; 2 tsp salt flakes; Pinch chilli flakes (optional); 5 tbsp olive oil, plus extra for drizzling; 1 pork tenderloin (about 450g), any silvery sinew removed; 6 prosciutto slices; 3 tbsp aged balsamic vinegar (see Easy Swaps); 1 large fennel bulb, trimmed and cut into 6 wedges; Finely grated zest and juice of 1 lemon, plus 1 lemon cut into wedges; 2 anchovies in oil, finely chopped; 400g can butter beans, drained and rinsed; 200g spinach; 30g parmesan, finely grated, plus extra to serve; Useful to have; Probe thermometer

Portion size: Serves 2
Hands-on time 15 min, plus resting. Oven time 30-40 min.
Difficulty: easy

Gluten-free

Recipe by: Esther Clark

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Cooking a roast needn’t take hours. Pork tenderloin with creamy beans is an Italian-inspired roast for 2 that’s also weeknight friendly.

Our easy pork tenderloin with roasted feta and olive oil potatoes is another delicious, low-effort roast.

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Ingredients

2 rosemary sprigs, leaves picked, half finely chopped
4 garlic cloves, crushed
2 tsp fennel seeds
2 tsp salt flakes
Pinch chilli flakes (optional)
5 tbsp olive oil, plus extra for drizzling
1 pork tenderloin (about 450g), any silvery sinew removed
6 prosciutto slices
3 tbsp aged balsamic vinegar (see Easy Swaps)
1 large fennel bulb, trimmed and cut into 6 wedges
Finely grated zest and juice of 1 lemon, plus 1 lemon cut into wedges
2 anchovies in oil, finely chopped
400g can butter beans, drained and rinsed
200g spinach
30g parmesan, finely grated, plus extra to serve

Useful to have

Probe thermometer

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Method

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.
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.
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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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.

Nutrition

851kcals Calories
46.2g (11.5g saturated) Fat
76.1g Protein
25.8g (7.7g sugars) Carbs
13.7g Fibre
4.9g Salt

Quick wins & tips

Easy swaps: We used aged balsamic, which is thick and sweeter than regular ‘table’ balsamic. Brush the wrapped pork with 1 tbsp runny honey or maple syrup instead if you prefer. Swap the butter beans for cannellini or borlotti.