Pork fillet pan with beans

Name: Pork fillet pan with beans
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g baby potatoes; 500 g French beans; 7-10 Tbsp Salt; 600 g Pork tenderloin; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1 Onion; 300 g Mushrooms; 7-10 Tbsp dried marjoram; 1 package (250 g) Béarnaise Sauce with Tarragon

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g baby potatoes
500 g French beans
7-10 Tbsp Salt
600 g Pork tenderloin
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1 Onion
300 g Mushrooms
7-10 Tbsp dried marjoram
1 package (250 g) Béarnaise Sauce with Tarragon

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash and clean the beans, cut them into pieces and cook them in boiling salted water for about 15 minutes. Season meat with salt and pepper.
2
Heat 2 tablespoons of oil in a frying pan. Brown the meat well in it and continue to fry over medium heat for about 12 minutes, turning from time to time. Peel and finely dice the onion. Drain potatoes, rinse and peel.
3
Clean, clean and halve the mushrooms. Pour the beans onto a sieve and drain. Add 1 tablespoon of oil to the cooking fat and heat. Fry the mushrooms and onion in it. Add potatoes and beans and fry for about 8 minutes.
4
Season with salt, pepper and marjoram. Heat the sauce in a pot. Cut the meat into slices and arrange on the potato and bean pan. Serve with the béarnaise sauce.