22 Mar

Roast pork fillet with pancetta & green olive sauce

Recipe by Anneka Manning,
Photography by Steve Brown,

Cooking Time : 30 minutes

Ingredients (serves 4 )

* 1 tbs extra virgin olive oil
* 2 (about 425g each) pork fillets
* Freshly ground black pepper
* 4 (about 80g) slices pancetta
* 2 small garlic cloves
* 60g Spanish anchovy stuffed green olives (Always Fresh brand)
* 400g green beans
* 125ml (1/2 cup) chicken stock
* 125ml (1/2 cup) strained fresh orange juice
* 1 tsp extra virgin olive oil, extra


  1. Preheat oven to 220°C. Brush a roasting pan with a little oil to grease. Tuck tail end of pork under to make an even thickness. Brush all over with oil and season with pepper. Heat a non-stick frying pan over high heat. Add pork and cook for 2 minutes each side or until golden and seared.
  2. Transfer pork to greased pan and brush with the remaining oil. Roast in preheated oven for 15 minutes or until juices run just pink to clear when pierced with a skewer.
  3. While pork is cooking, add pancetta to the frying pan and cook over medium-high heat for 2 minutes each side or until golden. Drain on paper towel. Remove pan from heat. Crush garlic, thickly slice olives and top beans.
  4. Transfer pork to a warmed plate, cover loosely with foil and set aside for 10 minutes to rest. Add any pan juices from pork to frying pan. Add garlic and cook over medium heat, stirring, for 1 minute or until aromatic. Add stock and orange juice, increase heat to high and bring to the boil. Boil, stirring occasionally, for 2-3 minutes or until reduced by about half. Remove from heat and stir in olives. Set aside and keep warm.
  5. While making the sauce, cook beans in a medium saucepan of boiling water for 2-3 minutes or until bright green. Drain well and return to saucepan. Add extra oil, season with pepper and toss to coat. Cover and set aside.
  6. Break pancetta into large pieces. Thickly slice pork. Place beans on warm plates, top with pork and spoon over sauce. Top with pancetta and sprinkle with pepper.

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