zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Roast pork with leek caponata

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Roast pork with leek caponata

    Pork fillet is a beautifully lean and tender cut of meat. It’s ideal for a weeknight supper alongside this twist on the classic punchy Italian stew.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    1 tbsp olive oil
    450g pork fillet
    400g leeks, trimmed
    4 anchovies, finely chopped
    1 tbsp nonpareille capers, drained, rinsed and finely chopped
    400g can essential chopped tomatoes
    2 tbsp red wine vinegar
    ½ - 1 tsp chilli flakes, plus extra to serve
    ¼ x 25g pack flat leaf parsley, roughly chopped
    2 x 250g pouches ready to eat spelt, quinoa, red rice and wild rice

    Method

    1. Preheat the oven to 200˚C, gas mark 6. Heat ½ tbsp oil in an ovenproof frying pan over a medium-high heat. Pat the pork dry with kitchen paper, season then cook for 5-6 minutes, turning, until golden all over. Put the pan in the oven and roast for 20 minutes, until cooked through, the juices run clear and no pink meat remains. Rest on a board, covered with foil, for 10 minutes, then cut into 12 slices.

    2. Meanwhile, heat the remaining ½ tbsp oil in a large pan set over a medium-high heat. Finely slice the leeks, then sauté with a pinch of salt for 10 minutes, until soft and golden. Stir in the anchovies and capers. Add the tomatoes, vinegar, chilli flakes and 100ml water; season. Gently simmer for 15 minutes, then stir in most of the parsley. Heat the grains according to pack instructions. Serve with the caponata, pork and remaining parsley scattered over. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, January 2020 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    0 stars

    Glossary