A Chef's Recipe
Pan Seared Pork Tenderloin
with Cannellini Beans and Fennel
by chef Darren O'Rourke
The fillet seared in oil and butter, rested and sliced over cannellini beans simmered with rosemary, then finished with butter and sliced fennel. It feeds four from one pan, in about half an hour.
Pork tenderloin is the long, lean fillet from along the backbone, the most tender cut on the pig. Ask for Pork Fillets at the counter at Eltham or Laverton North.
The Method
Pork Tenderloin
- Trim the pork tenderloins of silver skin and bring to room temperature.
- Sear in olive oil and a knob of butter in a heavy based pan, turning, and cook to 55 degrees internal temperature.
- Remove from the pan and rest. The pork keeps cooking as it rests.
Cannellini Beans and Fennel
- In the same pan, sauté the onion until translucent, then add the garlic and cook until fragrant.
- Add the drained and rinsed beans, the stock and the rosemary, and gently simmer.
- Add the diced butter and the sliced fennel and toss through until the butter has melted.
- Season to taste with sea salt and cracked black pepper.
- Spoon the beans onto serving plates and top with slices of the pork, finished with the reserved fennel fronds.
In Store
Pick up the cut in store.
Ask for Pork Fillets at the counter.
Eltham
2/266 Bolton Street
Eltham VIC 3095
Laverton North
10 Raymond Rd
Laverton North VIC 3026