Roasted pork tenderloin with clams and butter bean puree

This aromatic tapa dish, with steamed clams and apple, is surprisingly quick to prepare and a delicious way to use pork tenderloin.

Watch the video of chef, Benjamin Tish, making this tenderloin dish

Quick

Ingredients

200g pork tenderloin
12 Venus clams (washed and soaked)
50g soaked butter beans
Quarter of a peeled granny smith apple diced into 1 cm pieces
10ml muscatel or sweet vinegar
200ml dark homemade chicken stock
1 sprig of marjoram
50ml double cream
5g unsalted butter
Olive oil for cooking
Sea salt and black pepper

METHOD

How to make roasted pork tenderloin with clams

1. Firstly place the butter beans in a pan of cold water and bring to the boil. Turn down to a simmer and cook until very tender, approximately one and a half hour. Drain the beans well reserving a little of the cooking liquor. Transfer into a blender along with the double cream and blend until smooth adding a little of the cooking liquid to help it along. You're looking for the consistency of a wet mashed potato. Season the puree well with salt and pepper then transfer to a warm spot until needed.

2. Heat a non stick pan over a high heat, add a lug of olive oil and then season the pork well with salt and pepper. Place the pork in the pan and seal well on all sides until nicely caramelised. Turn down the heat and then add the butter turning and basting the pork as you go. Next add the clams, apples and vinegar. Shake the pan and reduce the vinegar to a glaze. Finally add the chicken stock and bring to the boil. Then turn to a simmer.

3. Check the pork at this stage; you don't want to overcook it. Press gently with your finger, there should be a slight spring in the touch. Tenderloin from good pigs should still have a slight pinkness to it.

4. When done remove the pork from the pan and rest in a warm spot. Finish steaming open the clams and reduce the stock to a sauce consistency. Season well.

5. Divide the butter bean puree between two plates. Slice the tenderloin and place on top of the puree. Next spoon over the clam and apple sauce and then finish with freshly picked leaves of marjoram for that final aromatic kick.