Stranger Foods

Pork loin with oregano tapenade and tomato sauce

Serves 4 | Prep 40 mins | Cook 30 mins

This recipe can be made at any time of the year, but is particularly good when local tomatoes are in season as they will be full of flavour and produce a tasty, herby sauce to go with the pork. This is a very quick and easy recipe to make once you have your tapenade and tomato sauce. This tapenade can be made with black or green olives, but this dish looks dramatic with the pork coated in either colour, surrounded by the red tomato sauce. The tapenade stores for up to a week in the refrigerator but can also be stored in the freezer.

Source: Herbs: Delicious Recipes and Growing Tips to Transform Your Food

Ingredients

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450 g pork tenderloin
1 tbsp olive oil
green vegetables, to serve

Tapenade

115 g pitted olives
1 shallot, chopped
1 clove garlic, chopped
2 tbsp capers, drained and rinsed
1 handful oregano, leaves picked and chopped
1 tbsp Dijon mustard
grated zest and juice of ½ lemon
6 tbsp olive oil
sea salt and freshly ground black pepper

Tomato sauce

1 small onion
1 tbsp olive oil
1 clove garlic, chopped
500 g tomatoes, skinned, deseeded and chopped (about 200 g prepared weight)
250 ml vegetable stock
1 tbsp finely chopped oregano

Instructions

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To make the tapenade, put all the ingredients except the oil in a food processor or blender and process until mixed. Season with salt and pepper. With the motor running, gradually add the oil until blended and thickened.
To make the tomato sauce, fry the onion in the oil in a sauce pan for about until softened. Add the garlic and continue to fry for a few minutes. Add the tomatoes, stock and oregano, bring to a simmer and cook for about until thick. Season with salt and pepper.
Cut the pork into 12 medallions and beat them out with a steak hammer or rolling pin to make them thinner. Spread one side of each medallion thinly with the tapenade. Heat the oil in a large frying pan. Add the medallions, tapenade-side up, and cook for , then turn them over and fry for on the other side. Spoon the tomato sauce onto serving plates and top with 3 medallions per plate. It can look attractive if a crisp green vegetable is served in the middle of each plate with the medallions arranged around it.

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