Simply Italian Cooking at Home with the Chiappa Sisters Pork Tenderloin in the oven Taken from... Simply Italian by Michela, Emanuela and Romina Chiappa filetto di maiale If you fancy a change from the traditional Sunday roast, this makes a great alternative. As an added bonus, it’s quick, easy and doesn’t involve endless pots and pans! Serves 4 Preparation time: 15 minutes Cooking time: 1 hour 600g pork tenderloin fine salt and freshly ground black pepper 2 tablespoons olive oil 200ml white wine 1 large white onion, peeled and quartered 2 carrots, peeled and roughly chopped 2 sticks of celery, roughly chopped 1 organic vegetable stock cube optional: capers, to garnish Preheat the oven to 180˚C/350˚F/gas 4. Season the pork with salt and pepper. Heat the oil in a casserole (or heavy ovenproof dish with a lid) over a high heat. When the oil is very hot, add the pork. It will spit, so be careful. Sear the meat until brown all over. Add the wine, onion, carrots, celery, crumbled stock cube and 500ml cold water, then transfer the casserole to the oven and cook for 40 minutes. Remove the vegetables from the casserole, cover with tin foil and set aside. Transfer the pork to a chopping board and cover with tin foil. Leave to rest For more recipes visit Waterstonescard.com for 5 minutes. Meanwhile, put the casserole back on the stove over a high heat to reduce the sauce a little. Slice the pork into thick slices and serve, scattered with the capers, if using, on a bed of the cooked vegetables. Drizzle with some of the sauce. Tip Serve this with wild rice, or you could add a few potatoes or parsnips to the casserole before putting it in the oven – a great one-pot meal! Publisher: Michael Joseph ISBN:9780718177058 Hardback: 304 pages Photography © Mark Read 2013, with additional photography from Rahel Weiss and Leo Ferenc, 2013 Save on your reading – collect points with your Waterstones Card when you buy this book, available in our bookshops and online at Waterstones.com.
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