Simply Italian Pork Tenderloin in the oven
Cooking at Home with the Chiappa Sisters
Pork Tenderloin in
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!
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
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
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
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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.
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
Publisher: Michael Joseph
Hardback: 304 pages
Photography © Mark
Read 2013, with additional
photography from Rahel
Weiss and Leo Ferenc, 2013
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