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    Roast pork with leek caponata

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    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


    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


    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. 

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


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