Dinner · THE RIGHT TOOL FOR THE JOB
Pork tenderloin with apple, mustard & white beans
Golden pork medallions with softened apples and a glossy mustard pan sauce.
- Serves
- 4 generously
- From scratch
- 45 min
- Bimby
- Not needed
Ingredients
Metric quantities · weights after peeling and trimming unless stated
- 700 g pork tenderloin, trimmed, 2.5 cm medallions
- 300 g apples, cored, skin on, wedges
- 100 g onions, thinly sliced
- 480 g cooked white beans, drained weight, rinsed
- 250 ml low-salt chicken stock, prepared
- 20 g dijon mustard
- 25 ml olive oil
- 10 g parsley, chopped
- 2 g salt
Method
Sear the pork
Wide stainless-steel frying pan
Pat pork dry and season with half the salt. Heat half the oil over medium-high heat. Sear medallions for 2 minutes each side in batches; transfer to a plate.
Colour the apples
Same pan
Add remaining oil, onion and apples. Cook over medium heat for 7–8 minutes, turning apples carefully.
Make the sauce
Same pan
Add stock and scrape up the fond. Stir in mustard and beans; simmer for 3 minutes.
Finish the pork
Same pan
Return pork and juices. Simmer gently for 4–7 minutes, turning once, until the centre reaches 75°C for 30 seconds. Remove pork and rest for 3 minutes. Reduce sauce if needed; taste for remaining salt. Finish with parsley and serve together.
Kitchen notes
Contains mustard; check stock allergens. Trim the silver skin from the tenderloin. A thermometer helps avoid dry pork while confirming doneness. This meal has beans as its starchy component.
Original recipe development draft; not yet kitchen-tested. Timings and manual Bimby settings are starting points: check texture and doneness. These are not official Guided Cooking programmes.