Summary

Ingredients

• 2 onion (s), red
• 1 tomato (00 g)
• 80 g lamb`s lettuce
• 1 can beans, white (250 g drained weight)
• 5 stalks thyme
• 200 g pork fillet (s)
• some salt and pepper
• 2 ½ tablespoon olive oil
• 2 tablespoon white wine vinegar
• 1 pinch (s) sugar
• some sea salt, coarse

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Instructions

1. Peel and halve the onions and cut into strips. Remove the stem from the tomato. Cut the tomato into 1 cm cubes. Clean, wash and spin dry the lamb`s lettuce. Put beans in a colander and rinse. Pluck the thyme leaves from the stems.
2. Rinse the pork tenderloin and pat dry very well. Cut across the thin end of the pork fillet and fold it over so that the fillet is evenly thick. Salt and pepper the fillet. Heat 1/2 tablespoon oil in a coated pan. Fry the fillet all over until brown. Place the fillet on a piece of aluminum foil and sprinkle with 2/3 of the thyme.
3. Cook on the grid in the hot oven at 180 ° on the middle rack for 10 to 12 minutes (convection not recommended). Heat 1 tablespoon of oil in the pan in the frying fat. Fry onions in it over medium heat for 5 minutes. Add the beans, tomatoes, remaining thyme and 2 tablespoons of water and bring to the boil. Season with vinegar, salt, pepper and a pinch of sugar.
4. Take the fillet out of the oven. Wrap in aluminum foil and let rest for 5 minutes.
5. Mix the lamb`s lettuce with the bean vegetables. Cut the fillet into slices, arrange on the salad and sprinkle with sea salt. Serve drizzled with the remaining olive oil.