Preview

Pork filet, old cheddar and coco beans purée, spinach with sun dried tomatoes

MAINS, Pork

A good idea for a sunday familly lunch

Note Grounding a vegetable, means that it's gonna loose volume by cooking it, because the water of the vegetable is gonna come of.

Ingredients

Recipe for 4 persons

For the pork tenderloin

2 Unit(s)

Pork tenderloin

For the purée

1.50 Unit(s)

White beans (540ml)

500 Ml

Chicken stock

5 Ml

Cumin powder

20 Gr

Butter

100 Gr

Old cheddar

For the spinach

6 Handful(s)

Baby spinach

8 Unit(s)

Sundried tomatoes

Preparation time: 45 min

For the preparations
Strain the coco beans, shred the cheddar and diced the sun dried tomatoes.
For the pork tenderloin
Put some salt and pepper around the tenderloin, in a hot pan with vegetable oil, seared the pork all around.Reserve it on a baking tray with parchement paper.
For the purée
In a pan, put the bean's and the chicken stock, bring it to boil and let it cook for 10 minutes.Strain it and keep the cooking juice on the side, put the beans in the cutter with the butter, the cumin and the cheddar and get it smooth. Add some salt and pepper and a little beat of the cooking juice if necessary.Keep it hot on a bain marie.
For the spinach
In a pan with oliv oil ground the spinach, put some salt and pepper, add the sun dried tomatoes, and keep it warm on a low heat.
For the platting
Put the tenderloin in the oven for 12 to 14 minutes, take it out and leave it rest for 5 minutes, and slice it in 8 pieces.On a flat plate, put 2 tablespoons in the middle, 4 pieces of tenderloin on the top and the spinachs.Finish with a drizzle of oliv oil around.