Rouxbe

• 150g/5½oz pork tenderloin
• 1 tbsp olive oil
• 4 fresh sage leaves
• 2 garlic cloves, unpeeled, lightly crushed
• 25g/1oz butter
• ½ lemon, juice only
• salt and freshly ground black pepper

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pork, trim the pork tenderloin of all the excess fat, then roll in a little olive oil and season well with salt and freshly ground black pepper.
3. Place the pork tenderloin in a hot oven-proof frying pan and sear all over. Add the sage leaves and garlic and place in the oven for eight minutes.
4. Remove from the oven and place over a gentle heat. Add the butter and lemon juice and stir to make a sauce around the pork. Remove from the heat, set aside and keep warm covered in foil. Reserve the juices from the pan.

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• Cleaning Pork Tenderloin

• 200g/7oz can borlotti beans, rinsed and drained
• 2 tbsp olive oil
• ½ lemon, zest and juice
• 2 tsp red wine vinegar
• 1 garlic clove, peeled and finely chopped
• pinch chilli flakes
• 1 red chilli, chopped
• 2 fresh sage leaves, chopped
• large handful rocket

5. For the borlotti bean and rocket salad, place the borlotti beans, olive oil, lemon zest, red wine vinegar, garlic, chilli flakes, red chilli and sage in a small pan and warm through. Add the lemon juice and rocket and stir well.
6. To serve, spoon the borlotti bean and rocket salad onto a serving plate. Slice the pork thickly and place on top. Pour the juices from the pan over the pork and serve.

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