Name: Pork Fillet with Butter Beans & Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 Pork Tenderloin, Around 500g; 3 Shallots; Olive Oil; 1 Garlic Clove; 1 Celery Stick; 1 Shallots; 1 x 400g Tin of Butter Beans; 250ml Chicken Stock; 60g Parmesan; 1 Parmesan Rind; Olive Oil; 3 Shallots; 80ml Red Wine Vinegar; 20g Fresh Sage; 20g Fresh Parsley; 150ml Olive Oil; Pinch Of Salt; Tenderstem Broccoli

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Pork fillet is taken to the next level in this recipe with the addition of creamy butter beans and a dreamy salsa verde. Prepare to fall in love.

Pork Fillet with Butter Beans & Salsa Verde

Remove the pork tenderloin from the fridge. Pat dry, rub with olive oil and season with salt and pepper. Leave on the side to bring up to room temperature whilst you prep the rest of the meal.

For the butter beans, mince the garlic and finely dice the celery and shallots. Heat a glug of olive oil in a large pan over a medium heat. Add the garlic, celery and shallots with a pinch of salt and sweat down for 10 mins until softened.

To prep the salsa verde, fry off the sage in a hot frying pan with a drizzle of olive oil for around 30 seconds. Drain on a kitchen towel then roughly chop and set aside. Dice the shallots and add them to a bowl with the red wine vinegar. Mix to combine and leave for 15 mins to lightly pickle.

For the pork, roughly chop the shallots and get them in an oven tray. Sear the pork in a hot frying pan on all sides then place it on top of the sliced shallots, in the oven tray. Roast for 15 mins, turning halfway through.

Back to the butter beans: pour the drained beans into the pot with the softened celery, shallots and garlic. Add the chicken stock and Parmesan rind. Bring to a simmer and leave to gently bubble away for 15 mins.

When the pork is cooked, remove from the oven, cover in foil and leave to rest for 10 mins then cut into thick slices.

To finish off the salsa verde, chop the parsley and get it in a separate bowl with the olive oil and a pinch of salt. Add the pickled shallots and ⅔ of the red wine vinegar. Stir through the chopped sage and season with more salt and red wine vinegar to taste.

To finish off the beans, remove the Parmesan rind, grate in the Parmesan and season with salt and black pepper.

Divide the beans between bowls then top with a few slices of pork and a spoonful of salsa verde. Serve with the roasted shallots and some Tenderstem broccoli, if you like.

Made it for 2. Would say the portion size was quite small for the beans. Other than that, it was a really nice meal and I would make again.

It is a tasty dish but not a well-written recipe and hard to follow. What happens to the remaining shallots that the pork was cooked on? Presumably, you put them with the butter beans. Also, there is 60g of parmesan on the recipe as well as the rind but no comment on what to do with that 60g of parmesan.

Is the bean quantity correct for a 4 person serving? Works out to be 1 tin of beans for 4 people. I was skeptical before I made the dish and I am skeptical after eating it! The photo on the recipe looks like way more beans than the recipe actually yields per serving!

As the others have mentioned, the instructions were a bit all over the place. That said, the end result was delicious. I'd perhaps start with preheating the oven, then make the salsa verde and set aside. Then prep your ingredients and do the beans, then while they are simmering, sear and roast the pork (since it takes about how long the beans take to simmer). Voila!

Recipe instructions extremely unclear, most recipes on mob are easy to follow but this recipe seemed to be magically creating new shallots when it only asked for 4? 

I think the oven timings must be for professional ovens, which sadly I don't have at home

These instructions are terrible. At what point do you put the pork in the oven. The recipe says 4 shallots and the instruction says use 1/4 for the beans and the remaining for the salsa verde. That’s three shallots! And then where do the shallots for resting the meat on come from? Does anyone actually test these instructions (aside from the chef) before you publish them?!

This recipe is super unclear. What is happening with the shallots, how many and at what stage are they each being used? In the video you show the pork resting on shallots?? I got the salsa verde all wrong and it tasted terrible. Also what happens to the last 1/3 of the red wine vinegar mix ???

Thanks so much for your helpful feedback Amy! You can serve up the remaining roasted shallots, and the 60g parmesan should be stirred through the beans. We've made some changes to the recipe to make this clear.

Thanks for the feedback Robert and sorry it didn't work for you. We've reviewed the recipe and have upped the amount to 1.5 cans of beans.

Thanks so much for your feedback Ciaran! We've reworked the ingredients list and method to be clearer.

Thanks so much for letting us know Charles – we've reviewed and reworked the recipe with your feedback in mind.

Thanks for your feedback Laura and we're sorry the original recipe was misleading. We've reviewed and reworked the recipe to be clearer now.

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Pork Fillet 
With Butter Beans
&amp; Salsa Verde

Pork Fillet with Butter Beans