Spiced pork tenderloin with white beans
Servings 2 people
Cost £
Ingredients
- 2 pork tenderloins (high-welfare)
- 2 tbsp oil for frying
Pork rub
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp chilli flakes
Beans
- 3 garlic cloves, thinly sliced
- 1 onion, chopped
- 250 g kale and chard (or any greens you'd like to add)
- 250 ml water or chicken stock
- 1 tsp chilli flakes (optional)
- salt and pepper for seasoning
- glue of white wine to make a quick sauce
Instructions
- Preheat oven to 180C/350F
- In a pan, on medium heat, add some oil, and gently fry the onions and garlic until soften, then add the stock (or water), and the green leaves and cook until they begin to soften - approx 5 mins.Add in the drained white beans and stir together. You may want to add a little more stock so it doesn't cook out dry.Check for seasoning and add in chilli flakes if you like a little heat.Set aside while you do the pork.
- Coat the pork tenderloins in paprika, garlic powder, chilli flakes, salt and pepper and pop into an oven proof frying pan on medium heat to brown the pork on all sides - approx. 5 mins.Pop into the oven and cook for 15 mins or until 68C internal temp.Remove and rest on a plate with some tin foil loosely placed over them.(While the pork rests, turn the beans onto low to ensure they are nice and warm for serving).
- In the same frying pan the pork cooked in, on low-medium heat, add a splash of wine to get any flavoursome bits off the pan and to make a little sauce/glaze by reducing for a few minutes.
- To serve: Slice the pork and place on top of the white bean mix and drizzle some of the sauce/glaze.