- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 350 g , trimmed
- 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
- Preheat oven to 450°F (225°C) and prep a baking sheet with parchment paper.
- Whisk together olive oil and dijon mustard in a small bowl.
- 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.
- Brush the green bean bundles and tomatoes with the dijon oil and season with black pepper.
- Bake for about 10-15 minutes or until the bacon is crispy and the green beans are tender.
- While the vegetables are in the oven, season the pork medallions with salt and pepper on both sides.
- 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.
- Serve the pork with pan juices, bacon-wrapped green beans, and baked tomatoes.
If you are a “sauce person,” you could pair this dish with a delicious herb-butter, bearnaise sauce, or fresh tzatziki.
Don’t love pork? Substitute the pork tenderloin with beef or chicken.
Feel free to swap out the green beans for asparagus if it’s in season.