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Grilled pork tenderloin

Frank Bordoni from Great Food Live
Frank Bordoni serves up a beautiful dish of grilled pork with fennel, thyme and garlic on a bed of white beans and rocket leaves

Grilled pork tenderloin

Method

1. To make the marinade, put all the ingredients together in a mortar and pestle and give them a good bash. Tip the mixture onto a tray and roll the pork fillets in it until well coated.

2. Cook the fillets for about 20 minutes on a hot oiled griddle, turning regularly. Leave to rest for 5 minutes before carving.

3. For the white beans, place 2 tablespoons of oil in a pan and gently fry the garlic. Tip in the beans and add the stock. 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 arrange the slices of pork on top.

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Serves: 4

Prep: 20 min
Cook: 30 min

Ingredients

For the marinade

4 tbsp Fennel seeds
2 good handfuls fresh thyme leaves
2 garlic cloves
1 bay leaf, ripped
sea salt and freshly ground black pepper
2 pork tenderloins
6 tbsp extra virgin olive oil
3 garlic cloves, smashed
300g cooked or tinned white beans, such as cannelini, drained
50ml vegetable stock
1 lemon, juice only
1 bunch fresh Basil
200g wild rocket
sea salt and freshly ground black pepper