Pork tenderloin and chard on mashed beans

Name: Pork tenderloin and chard on mashed beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

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
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
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
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
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
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.