Step 1

Pick any large stems out and roughly chop the remaining herbs

Step 2

Put them in a small blender with the capers and 1 tsp of olive oil

Step 3

Blend until you have a rough puree, then season with salt and pepper and add more oil to create a thick sauce that can be drizzled

Step 4

Store in the fridge until needed

Step 5

Season the pork tenderloin with salt and pepper and with a few sprigs of fresh thyme (or herbs of your choice) pressed into the meat

Step 6

Vacuum pack the tenderloin in a sous-vide bag

Step 7

Sous vide at 59c (for medium-rare pork) for at least an hour and up to four hours. If you prefer your pork better done, adjust the sous-vide up to a maximum of 66c for well-done meat and down to a minimum of 57c for rare pork

Step 8

Once you are nearly ready to eat, take the meat from the sous-vide and heat the remaining oil in a pan

Step 9

Pat the meat dry with kitchen paper before browning on all sides - this should take no more than 2 minutes

Step 10

Put the meat to rest for 5 minutes before carving it into thick medallions

Step 11

Drizzle over the sauce verte and serve the pork with a green vegetable and new potatoes