Pork tenderloin with braised leeks and beans

I don’t tend to cook with pork (save for bacon of course, I lovvvve bacon). In fact I’d never cooked with pork fillet/tenderloin until today – and it was a surprising success! Not dry at all and the sweetness of the apple together with the pepperiness of the mustard and sage was just yummy. I served the pork on a bed of braised leeks and soya beans, which were equally as delicious. I was a little apprehensive of using soya beans – I wanted to use flageolet or haricot (but alas the Coop could not deliver) and these were the only bean candidate left in the cupboard. However, they were 5 YEARS out of date! Having conversed with my father we decided to live life on the edge, and I used them.

They were bloody lovely.

Serves 2

For the pork:

Medium Pork fillet, cut into medallions
½ onion, thinly sliced
2 cloves garlic, chopped
White wine, a generous splash
Apple juice, a good glug (or cider)
4 tbsp crème fraiche (or cream)
1 tbsp Dijon mustard
Fresh sage, shredded
Olive oil, splash
Butter
Salt and Pepper

For the leeks and beans:

2 largish leeks, thinly sliced
400g (can) of a small variety of bean – soya, haricot, flageolet, borlotti, whatever…
½ vegetable stock cube
Sprig of thyme
Olive oil and butter
Salt and Pepper

–          In a heavy based pan sauté the leeks until soft in a small knob of butter and glug of olive oil.

–          When soft add a small amount of stock, about 3 tbsp. Drain and rinse the beans and add to the leeks.  Remove the thyme leaves and add. Cook slowly until the pork is ready.

–          Once the beans are on, start the pork.

–          Season the medallions and fry in a little butter and olive oil on a medium-high heat for a couple of minutes each side. You do not want the medallions to be completely cooked. Remove from the heat and keep warm (tin foil).

–          In the same pan sauté the onions and garlic until soft. Deglaze the pan with about half a glass of wine, drink the rest yourself. Simmer for 2 minutes and add the apple juice, crème fraiche, mustard and sage.

–          Return the pork to the pan and cook in the sauce until cooked but still tender, about 3 minutes. Season. Serve on a bed of the beany goodness, add a few whole sage leaves for decoration and enjoy!

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One Response to Pork tenderloin with braised leeks and beans

  1. Mr Dad says:

    Have just re-stocked the bean cupboard ………. sorry, Dad!!

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