Summary

Ingredients

• 300 g pork fillet (s)
• 6 slices bacon, mixed (very fine )
• 3 tablespoon oil, for frying
• 50 g cheese, fine mushroom cheese
• 1 teaspoon vegetable stock, granulated, to taste
• liter ⅛ milk
• 50 g butter
• 1 ½ tablespoon flour
• 1 medium onion (s)
• 1 teaspoon thyme, dried
• 1 teaspoon, heaped parsley, frozen or the equivalent amount fresh, chopped
• a bit salt
• some pepper
• 400 g beans, reen - fresh or frozen
• Broth, strong for cooking the beans

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Instructions

1. Preheat the oven to 175 °.
2. Cook the beans (wash and clean fresh beans) in the boiling broth for about 15 minutes.
3. Then lift it out of the broth with a slotted spoon - keep the broth (1/8 liter of it is used for the sauce).
4. Peel the onion and cut into small cubes.
5. Heat the butter in a saucepan and fry the onion cubes until translucent.
6. Add flour, stir, then deglaze with 1/8 liter of the vegetable stock and milk (make a roux) and bring to the boil.
7. Add the dried thyme and frozen parsley and simmer for about 5 minutes.
8. Cut the noble mushroom cheese into small pieces and add to the sauce so that it dissolves in it. (It is faster if you stir the sauce vigorously with a whisk). Season the sauce with the grained vegetable stock.
9. Wash the pork tenderloin and pat dry. Cut into 6 medallions (3.5 - 4 cm each). Wrap a slice of bacon around each medallion.
10. Heat the oil in a pan and fry the medallions vigorously on each side. Season with salt and pepper.
11. Remove medallions from the pan and keep warm.
12. Put the cooked beans in the pan with the frying fat from the medallions and toss in them briefly.
13. Spread the beans in a baking dish, place the medallions on top and cover with the cheese sauce.
14. Baked in the oven for about 20 minutes.
15. Decorate with parsley before serving.
16. Croquettes or French fries go well with it.