Pork Fillet 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.
- 3 tbsp olive oil
- 2 pork fillets (tenderloins), about 450g (1lb) each, trimmed and cut in half
- 25g (2 tbsp) butter
- 3 shallots, finely chopped
- 2 tbsp sherry
- 500ml (2 cups) Brown Chicken Stock
- Salt and black pepper
- 1 tsp chopped thyme
- 450g (1lb) tagliatelle
- 1 tsp chopped flat leaf parsley
- 250g (21⁄2 cups) black olives, pitted 3 garlic cloves
- 150ml (2⁄3 cup) olive oil, plus extra for drizzling and storing Juice of 1⁄2 lemon
- 1 tbsp chopped walnuts 3–4 canned anchovy fillets
- 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.
- Spoon the tapenade into a bowl or transfer to a sterilized jar and pour 3–4 teaspoons olive oil over the top. Seal tightly and store in the refrigerator for up to 7 days.
- Preheat the oven to 180°C/350°F/gas mark 4.
- Heat 1 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.
- 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 2 tablespoons of the tapenade and the thyme.
- Lay the pork fillets in the pan of sauce and bake for 15–20 minutes.
- 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.
- Cut the pork into diagonal slices and serve on a bed of pasta sprinkled with parsley and drizzled with the sauce