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Rick Stein Nigella Lawson Peter Evans Iron Chef

Pork Tenderloin with Fennel Seeds, Garlic and Thyme

Serves 4

Ingredients

For the rub:

  • 4 tablespoons fennel seeds
  • 2 good handfuls fresh thyme leaves
  • 2 cloves garlic
  • 1 bay leaf, ripped
  • salt and freshly ground black pepper
  • 2 pork tenderloins
  • 200g wild rocket
  • 6 tbsp extra virgin olive oil
  • 300g cooked or tinned white beans such as cannelini
  • Juice of 1 lemon
  • 3 cloves garlic, smashed
  • 1 bunch fresh basil
  • 50ml vegetable stock
  • Sea salt and pepper
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Method

  1. To make the marinade put all the ingredients together in a mortar and pestle and give it a good bash. Tip onto a tray.
  2. Roll the pork fillets in the rub until well coated. Cook the fillets for about 20 minutes on a hot oiled griddle turning regularly. Allow to rest before carving.
  3. For the white beans, place a 2 tbsp oil in a pan and sauté the garlic. Tip in the beans and add the stock. Allow to cook over a high heat until the beans start to soften and crumble a little and some of the liquid has evaporated. Add the rest of the oil, lemon juice and shredded basil and season.
  4. To serve place a dollop of the beans on a plate, scatter over the rocket and lay over slices of pork.
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