Pork tenderloin and chard on mashed beans

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 1
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Pork fillets (approx. 350 g each)
  • 7-10 Tbsp salt, pepper
  • 1 TABLESPOON clarified butter
  • 1 can(s) (425 ml) white beans
  • 500 g Swiss chard
  • 200 g Mushrooms
  • 1 TABLESPOON Olive oil
  • 1 collar Spring onions
  • 1 TABLESPOON medium hot mustard
  • baking paper

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Wash fillets, dab dry, season with salt and pepper. Heat clarified butter in a large pan.

  2. 2

    Brown the fillets in it all around. Take them out, put them on the tray and roast them in the hot oven for about 15 minutes. Put the pan aside.

  3. 3

    Rinse the beans in a sieve and let them drain. Clean and wash the chard. Cut off the stems and cut into large pieces. Clean mushrooms, rinse briefly and cut into thick slices.

  4. 4

    Heat the oil in a frying pan in the frying fat. Fry the chard stems and mushrooms for 3-5 minutes. Season with salt and pepper. Clean, wash and chop the spring onions. Add and fry briefly.

  5. 5

    Coarsely chop the chard leaves. Crush the beans slightly with a fork. Add both with 5-7 tablespoons of water, bring to the boil and simmer for 2-3 minutes. Season to taste with mustard, salt and pepper. Remove the fillet from the oven, cut into slices and arrange with the vegetables.

Nutrition Facts

KCAL
340 kcal
CARBS
13 g
FATS
10 g
PROTEINS
48 g