You may also like
Categories:
pork tenderloin fennel seeds kidney beans green beans parsley goat cheese extra-virgin olive oil lemon wedges
Viewed: 18 - Published at: 7 years agoIngredients
- 1 2/3 lbs pork tenderloin
- 1 tbsp fennel seeds
- 1 can (15 oz) kidney beans, drained and rinsed
- 5 oz baby green beans, blanched
- 1/4 cup coarsely chopped parsley
- 4 oz goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- None None Lemon wedges, to serve
Method
- Place pork tenderloin in a shallow dish with fennel seeds. Turn to coat all over and season. Let stand for 5 mins.
- Meanwhile, toss kidney beans, green beans, parsley and goat cheese in a medium bowl. Drizzle with oil and season.
- Heat an oiled grill pan on high heat. Cook pork for 3-4 mins each side, until browned and cooked through. Let stand, loosely covered with foil, for 5 mins before slicing. Serve with bean salad and lemon wedges.
