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.

Serves 4


  • 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


  1. 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.
  2. 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.
  3. Preheat the oven to 180°C/350°F/gas mark 4.
  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.
  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 2 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