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
3 shallots, finely chopped
2 tbsp sherry
500ml brown chicken stock
Salt and black pepper
1 tsp chopped thyme
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
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.