Grilled Pork Tenderloin

Frank Bordoni serves up a beautiful dish of grilled pork with fennel, thyme and garlic on a bed of white beans and rocket leaves
By Frank Bordoni
Grilled Pork Tenderloin
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the marinade

  • 4 tbsp fennel seeds
  • 2 good handfuls fresh thyme, leaves only
  • 2 cloves garlic
  • 1 bay leaf
  • sea salt and freshly ground black pepper

  • 2 pork tenderloins
  • 6 tbsp extra virgin olive oil
  • 3 cloves garlic, smashed
  • 300 g cooked or tinned white beans, such as cannelini, drained
  • 50 ml vegetable stock
  • 1 lemon, juice only
  • 1 bunches fresh basil
  • 200 g wild rocket
  • sea salt and freshly ground black pepper


1. To make the marinade, put all the ingredients together in a mortar and pestle and give them a good bash. Tip the mixture onto a tray and roll the pork fillets in it until well coated.

2. Cook the fillets for about 20 minutes on a hot oiled griddle, turning regularly. Leave to rest for 5 minutes before carving.

3. For the white beans, place 2 tablespoons of oil in a pan and gently fry the garlic. Tip in the beans and add the stock. Cook over a high heat until the beans start to soften and crumble a little and some of the liquid has evaporated. Add the rest of the oil, lemon juice and shredded basil and season.

4. To serve, place a dollop of the beans on a plate, scatter over the rocket and arrange the slices of pork on top.

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