Baked pork tenderloin and leeks with black olive tapenade
- Published: 4 Apr 17
- Updated: 10 Sep 24
It’s easier than you think to make your own tapenade, and it takes this from a simple Mediterranean-style pork recipe to a succulent dish that’s bursting with flavour.
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Serves 4
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Hands-on time 15 min, oven time 20-30 min, plus resting
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Ingredients
- 3 leeks, cut into 5cm lengths
- 2 tbsp extra-virgin olive oil
- 1 tbsp sherry vinegar
- 3-4 fresh thyme sprigs
- 450g British free-range pork tenderloin (also called pork fillet)
- 5 parma ham slices
- 390g carton finely chopped tomatoes with chilli
For the tapenade
- 75g pitted dry black olives (we used Crespo)
- 2 fresh thyme sprigs, leaves picked
- Small handful fresh flatleaf parsley
- 2 tbsp extra-virgin olive oil
- Grated zest and juice ½ lemon
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Arrange the leeks in a baking dish/roasting tin and sprinkle with the olive oil, sherry vinegar and thyme sprigs. Roast for 10 minutes.
- Meanwhile, make the tapenade by whizzing all the ingredients to a paste in the small bowl of a food processor (or use a stick blender).
- Starting and finishing 2cm from the ends, cut along the pork fillet to create a pocket (don’t cut all the way through), then stuff the tapenade inside. Lay the parma ham slices on a board, slightly overlapping at the edges, then put the pork on top. Wrap the ham around the fillet to enclose.
- Remove the leeks from the oven and give the dish/tin a shake. Pour in the chopped tomatoes and put the pork in the centre. Cook for 20 minutes (30 minutes for well done). Rest for 5-10 minutes, then serve.
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- Recipe from March 2017 Issue
Nutrition
Nutrition: per serving
- Calories
- 359kcals
- Fat
- 21.1g (4.3g saturated)
- Protein
- 31.4g
- Carbohydrates
- 8.4g (6.5g sugars)
- Fibre
- 4.9g
- Salt
- 1.3g
delicious. tips
Pork tenderloin is an easy-to-cook cut, so double up this recipe to feed a crowd.If you can’t get tomatoes with chilli, use tomato passata and add a pinch of chilli powder.
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