• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• 350 g fresh green beans, trimmed
• 8 (220 g) bacon strips (turkey or pork)
• 400 g cherry tomatoes
• 800 g pork tenderloin, trimmed and cut into medallions 0.75″ (2 cm) thick
• 1 tbsp butter or olive oil
• 2 garlic cloves, crushed
• salt or ground black pepper, to taste

Instructions

1. Preheat oven to 450°F (225°C) and prep a baking sheet with parchment paper.
2. Whisk together olive oil and dijon mustard in a small bowl.
3. Wrap one strip of bacon around each bundle of green beans (about 5-6 each). Overlap the starting end of the bacon slightly to secure it. When done, place them on the baking sheet, seam-side down together with the tomatoes.
4. Brush the green bean bundles and tomatoes with the dijon oil and season with black pepper.
5. Bake for about 10-15 minutes or until the bacon is crispy and the green beans are tender.
6. While the vegetables are in the oven, season the pork medallions with salt and pepper on both sides.
7. Heat a large frying pan with butter and garlic on medium-high heat. When hot, add the pork to the pan. Press them down gently with a spatula. Fry them just until done, about 3 minutes per side. Spoon them with garlic butter while frying. Cover to keep warm and let stand about 5 minutes before serving.
8. Serve the pork with pan juices, bacon-wrapped green beans, and baked tomatoes.