Succulent slices of spice coated pork tenderloin is served warm with lovely sautéed white beans.


  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 778kj
  • Fat Total 31g
  • Saturated Fat 6g
  • Protein 72g
  • Carbohydrate 54g
  • Sugar 2g
  • Sodium 945mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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