Fennel Crusted Pork Tenderloin

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges 

Strip the rosemary leaves and chop roughly, discarding the stems 

Add the potato wedges to one side of a baking tray

Sprinkle with half of the chopped rosemary (save the rest for later!) and drizzle generously with vegetable oil

Season with a generous pinch of salt and pepper and put the tray in the oven for 10 min (until approx. step 4)

Meanwhile, peel and finely chop (or grate) the garlic

Add the fennel seeds, chilli flakes (can't handle the heat? Go easy!), 1 tsp [2 tsp] black pepper and a generous pinch of salt to a pestle and mortar and grind to a course spice mixture

Add half of the chopped garlic, the remaining rosemary and 2 tbsp [4 tbsp] olive oil and mix to combine - this is your fennel paste

Boil a kettle

Peel and finely slice the onion[s] 

Remove the potatoes from the oven and add the sliced onion to the other side of the tray with a drizzle of olive oil

Spread the fennel paste all over the pork tenderloins and sit them on the sliced onion

Put the tray in the oven for 15-18 min or until cooked through

Meanwhile, chop the beef tomato[es] into large bite-size pieces

Dissolve the chicken stock cube[s] in 100ml [200ml] boiled water 

Drain and rinse the butter beans

Heat a medium pot with a very generous drizzle of olive oil over a medium heat

Once hot, add the remaining chopped garlic and cook for 1 min

Add the chopped tomato and cook for 3-4 min or until they're beginning to break down 

Add the drained butter beans and chicken stock to the pan cook for 3-4 min further, or until the beans are coated in a thick tomato sauce 

Season with a generous pinch of pepper - these are your Italian beans 

Once cooked, remove the pork, onion and wedges from the oven and leave to rest for 3 min 

Once rested, slice the pork finely