The sauce freezes well, keeps for three days in the fridge and is great with steak dishes or pasta, too.
PREPARATION TIME: 5 MINUTES COOKING TIME: 45 MINUTES SERVES 2
1 small onion, finely chopped
1 garlic clove, crushed
olive oil, for frying
1 x 400g can plum tomatoes
4 anchovy fillets
250g to 300g (9oz to 10oz) piece pork tenderloin, trimmed
1tbsp non-pareilles (baby) capers, rinsed
8 pitted black olives
1tbsp finely shredded fresh basil leaves, to garnish
extra virgin olive oil, for drizzling
1 Preheat the oven to 200 C, 180 С fan, 400 F, gas 6. In a pan, cook the onion and garlic in a little olive oil over a gentle heat until softened. Add the tomatoes, anchovies and some seasoning. Crush the tomatoes with a spoon, bring to the boil and simmer for
30 minutes until the sauce has reduced and thickened.
2 About 15 minutes into cooking the sauce, rub the pork with oil and season well. Heat a non-stick frying pan and brown the pork on all sides. Transfer to a baking tray and cook in the oven for 10 to 12 minutes until cooked through (it should be firm to the touch). Remove and leave to rest while finishing the sauce.
3 Add the capers and olives to the sauce. Cut the pork into 4 to 6 thick slices and pour any juice into the sauce. Pour the sauce onto
2 plates and top with the pork and basil. Drizzle over extra virgin oil,
season with black pepper and serve.
Per serving: 3 Weals, 17g fat, 4g saturated fat, Wg carbohydrate