News article, 29. September 2022

Pork tenderloin medallions, green beans with soy sauce

Recipe of the month.

Photo: Danish Agriculture & Food Council

A delicious - and fast - everyday dish inspired by the Asian kitchen

by Mikkel Karstad

Ingredients:

for 4

Meat

600 g pork tenderloin
2 tbsp olive oil
3 sprigs thyme
Salt and pepper
Beans with soy sauce
600 g green beans
½ dl soy sauce
½ dl apple vinegar
1 tbsp honey
½ dl extra virgin olive oil
3 tbsp sesame seeds
25 g dried seaweed

Decoration

½ bunch fresh coriander, ideally with flowers
½ bunch fresh mint

Accompaniments

Bread, boiled rice or potatoes

Approx. 30 mins

Method:

1. Preheat the oven to 180 degrees.
2. Remove the silverskin from the tenderloin.
3. Heat the oil in a pan at a high heat.
4. Brown the meat for 1 minute on 4 sides.
5. Put the tenderloin in an ovenproof dish with the thyme, season with salt & pepper and roast for 10 mins.
6. Rinse the beans in cold water and trim the ends.
7. Bring water to a boil in a pan. Add salt and the green beans. Boil for 1 min until tender, but not soft.
8. Take up the beans and immediately plunge them into cold water to stop any further boiling. Drain thoroughly.
9. Add soy sauce, vinegar and honey to a small saucepan and bring to boil.
10. Allow to boil for 4-5 mins until the liquid begins to thicken. Remove from heat.
11. Add oil while whisking with a whisk until the dressing has a fine consistency. Add sesame seeds and allow the dressing to cool.
12. Soak the seaweed in cold water for 5-10 mins until slightly soft but still retains its 'bite'. Divide the seaweed into small pieces and mix with the beans.
13. Take the tenderloin out of the oven.
14. Pour the dressing over the beans, mix well, slice the tenderloin and serve with the beans.
15. Decorate with lots of fresh coriander and mint.

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