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Pork fillet with black olive tapenade and tagliatelle

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Pork fillet with black olive tapenade and tagliatelle

Pork fillet with black olive tapenade and tagliatelle

Pork fillet with black olive tapenade and tagliatelle

When trimming the pork fillet, it's important to remove all the sinew to prevent the meat from curling up while cooking. Tapenade is a very simple olive paste, delicious to have on hand to add a touch of the Mediterranean to your life. Serves 4

You will need

3 tbsp olive oil

2 pork fillets (tenderloins), about 450g each, trimmed and cut in half

25g butter

3 shallots, finely chopped

2 tbsp sherry

500ml brown chicken stock

Salt and black pepper

1 tsp chopped thyme

450g tagliatelle

1 tsp chopped flat leaf parsley

For the tapenade

250g black olives, pitted

3 garlic cloves

150ml olive oil, plus extra for drizzling and storing

Juice of ½ lemon

1 tbsp chopped walnuts

3-4 canned anchovy fillets

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Pork fillet with black olive tapenade and tagliatelle

Pork fillet with black olive tapenade and tagliatelle

Pork fillet with black olive tapenade and tagliatelle

 

Method

1. First make the tapenade. Put all the ingredients for it into a blender or food processor and blend for 2-3 minutes,

until smooth. If you would like to make the paste a little looser, you can add an extra drizzle of olive oil.

2. Spoon the tapenade into a bowl or transfer to a sterilised jar and pour 3-4 teaspoons olive oil over the top. Seal tightly and store in the refrigerator for up to seven days.

3. Preheat the oven to 180°C/350°F/gas mark 4.

4. Heat one tablespoon of the oil in an ovenproof frying pan. Add the pork fillets and half the butter and cook over a medium heat until the meat is brown all over.

Transfer the pork to a plate, cover with kitchen foil and keep warm.

Read More

5. Melt the remaining butter in the empty pan, add the shallots and sauté gently. Add the sherry and allow to evaporate, then pour in the stock. Season with a little salt and pepper, bring to the boil, then simmer for 5-8 minutes until reduced by half. Stir in two tablespoons of the tapenade and the thyme.

6. Lay the pork fillets in the pan of sauce and bake for 15-20 minutes.

7. Meanwhile, bring a large saucepan of salted water to the boil and cook the tagliatelle until al dente. Drain, then coat with  the remaining oil.

8. Cut the pork into diagonal slices and serve on a bed of pasta sprinkled with parsley and drizzled with the sauce.

TIPS AND IDEAS

• To add additional flavour to the pork, brush a glaze over it after sealing but before cooking it in the oven. You could try barbecue sauce or a demi-glace, such as Chasseur sauce.

• If you are entertaining and need to

serve up quickly, cut your fillet into

medallions and sauté them in foaming butter and a dash of brandy for 2-3 minutes on each side. Finish with a splash of cream.

Irish Independent