Herb-crusted pork tenderloin with dressed beans

This pork and bean main course tastes as good as it looks.
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Serves:4

Ready time:55 minutes


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Prep time:
15 minutes

Cooking time:
40 minutes

1 serving provides

  • 13.5
  • 385
  • 6.5
  • 0.6
  • 3.6

Method

  1. Preheat the oven to 200°C, fan 180°C, gas 6.
  2. Whiz half the parsley with the thyme and garlic in a food processor until finely chopped. Put the herbs on a plate and roll the pork in them to coat well.
  3. Heat a large, non-stick, ovenproof frying pan over a medium-high heat and add half the oil. When hot, add the tenderloin and sear the meat on all sides for 5 minutes, then transfer to the oven and cook for 25 minutes. Rest the pork for 10 minutes before slicing thinly.
  4. Meanwhile, heat the remaining oil in a frying pan and lightly fry the celery with the mustard seeds. Mix in the beans and heat through for 2 minutes.
  5. Finely chop the remaining parsley. Mix with the vinaigrette in a bowl and pour 50ml into the beans. Serve the dressed beans with the pork and drizzle over more vinaigrette, as desired.
 
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Ingredients

  • 2 x 28g packs fresh flat-leaf parsley
  • 10g fresh thyme, leaves picked
  • 500g pork tenderloin fillet
  • 3 celery sticks, finely chopped
  • ½ tablespoon mustard seeds
  • 1 x 410g tin butterbeans by Sainsbury's, drained & rinsed
  • 1 x 410g tin aduki beans by Sainsbury's, drained & rinsed
  • 1 x 175ml bottle Sainsbury's Be good to yourself fresh vinaigrette dressing

From your store cupboard

  • 2 garlic cloves, peeled
  • 1 tablespoon olive oil