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Stuffed Pork Tenderloin with Creamy Butter Beans
Tara is a Leith's trained chef and recipe writer. After graduating she went to India and worked in a five-star hotel kitchen in the jungle at a remote nature reserve, creating the menu and training the staff. It was here that her love of teaching was born.
After years working in the industry, Tara is now founder of Tara Cookery and offers both in person and online cookery classes, exciting and inspiring people will her incredible recipes, including this one which she's kindly shared with us. Interested in a class with Tara? Find out more here
Ingredients
One pork tenderloin
2 tbsp olive oil
2 sausages, no skin
2 small onions, finely diced
A small bunch of sage leaves (roughly 10 leaves), roughly chopped
4 tbsp breadcrumbs, gf option
6 slices of parma ham
For the sauce2 garlic cloves, finely chopped
100 ml white wine
100 ml single cream, or dairy free alternative
1 jar of Queen Butter Beans, drained
100 g spinach
A squeeze of lemon juice
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Directions
Preheat the oven to 200C
Heat a drizzle of olive oil in a pan. Season the tenderloin well with salt and brown in a pan for a few minutes on each side until golden. Set aside.
Lower the heat of the pan and add half of the onions with a pinch of salt, cook for a couple of minutes until soft and then put them in a mixing bowl with the sage, breadcrumbs and sausage meat. Season well and mix together with your hands.
Slice the tenderloin open like a book, keeping it attached. Fill it with the stuffing.
Lay the sheets of parma ham on your work top, slightly overlapping. Lay the tenderloin on top and wrap it up tightly. Roast on a lined baking tray for 25 mins.
Heat 2 tbsp olive oil in a pan and cook the rest of the onions until soft. Add the garlic and cook for a minute more.
Add the wine and stir. Simmer for 5 minutes until reduced then add the cream, butter beans and spinach. Break up some of the beans with your hands as you add them to thicken the sauce. Cook for another 5 mins, wilting the spinach.
Finally, season with lemon juice, salt and pepper.
When the pork is cooked, let it rest for 10-15 minutes, loosely covered in tin foil.
Slice into 8 slices and serve two person with a quarter of the sauce.
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