Pork tenderloin recipe

Since Ryan Neil took the job of Executive Chef in 2011, he has been widely recognised by the industry.

In 2013 he became the Cateys’ UK Hotel Chef of the Year, after winning much-coveted Acorn Award in 2012. His proudest moment was in 2012 when he designed and cooked a meal for the Queen’s Diamond Jubilee at a special outdoor event in Clydebank.


Pork tenderloin wrapped in Ayrshire ham with sage, sauteed potatoes, broad beans and chorizo

Ingredients (serves 4)

For the pork
450g pork tenderloin, trimmed of fat and sinew
150ml rapeseed oil
40g unsalted butter
6 slices of Ayrshire ham
1kg Maris Piper or Nadine potatoes,
cut into 0.5 inch cubes
1 tbsp sage leaves, chopped
450g broad beans (fresh or frozen)
120g chorizo, sliced
250ml vegetable stock
200ml double cream
1/2 lemon, juice of
1 tbsp flat leaf parsley, chopped
For the vinaigrette
5 tbsp of extra virgin rapeseed oil
3 tbsp red wine vinegar
2 tsp Dijon mustard
Pinch of caster sugar
Salt and pepper


1. In a large heavy-based frying pan, heat 75ml oil over moderate to high heat and seal the pork loin on all sides. Remove and cool slightly.
2. Wrap the pork in the ham, slightly overlapping the slices, and pin with a cocktail stick if necessary. Chill until ready to roast.
3. If using fresh broad beans, pod them and boil in lightly salted water for 5 mins and refresh in iced water. Then peel the outer skin. If using frozen beans, drop directly into water as above for about 8 mins.
4. Roughly cut chorizo into half inch pieces. Heat remaining oil and lightly fry for about 1 min.
5. Preheat oven to 220⁰C. Dry the potato cubes and heat 50ml of rapeseed oil with 40g of unsalted butter in the sautee pan. Keep heat at medium, and when the butter is foaming slightly, add the potatoes so that they cook evenly in one layer and turn a golden colour. This should take about 10 minutes. During the last couple of minutes, add the chopped sage. Drain on kitchen paper and keep warm on a baking tray in the bottom of the oven.
6. Roast the ham-covered pork in the top of the oven for between 8-10 minutes. In the meantime, heat your vegetable stock in a large saucepan and return the beans and chorizo.
7. Stir without breaking the beans and allow to bubble so that the stock liquid is reduced by about one third.
8. Stir in the lemon juice, cream and flat leaf parsley, and cook down for another 2 mins. Set aside and keep warm.
9. Whisk all the ingredients for the vinaigrette to an emulsion and keep chilled in the fridge.
10. Remove the pork from the oven and rest for a few minutes. Carve into slices about 1cm think. You should end up with about 5 rosettes for each serving.
11. Arrange the potatoes in the centre of warmed plates. Place the pork slices on top. Spoon the broad bean and chorizo mixture around the border and drizzle the plate with the vinaigrette.

Wine match: Castillo Clavijo Tempranillo, Rioja, Spain

For an English dish with a Spanish twist, it’s only right to take some inspiration from Spain for the wine match. Six months in oak means this “joven” style Rioja has enough fruit to counter the spice of the chorizo. But the wine is not too much of a fruit bomb so as to overpower the delicate pork flavours of the tenderloin. Delicious.

If you’re interested in learning more about food and wine matching, get in touch with us.

8th January 2015

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