Pork fillet with bean salad

Ingredients for 2 servings:

• 2 onions, red
• 1 tomato(s) (100 g)
• 80 g lamb’s lettuce
• 1 can white beans (250 g drained weight)
• 5 stalks of thyme
• 200 g pork fillet(s)
• some salt and pepper
• 2 ½ tbsp olive oil
• 2 tbsp white wine vinegar
• 1 pinch(s) of sugar
• some sea salt, coarse

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Peel the onions, halve them, and cut them into strips. Remove the stems from the tomatoes. Cut the tomatoes into 1 cm cubes. Trim and wash the lamb’s lettuce and spin them dry. Place the beans in a sieve and rinse. Pull the thyme leaves from the stems. Rinse the pork fillet and pat it dry thoroughly. Make a crosswise cut in the thin end of the pork fillet and fold it over so that the fillet is an even thickness. Season the fillet with salt and pepper. Heat 1/2 tbsp of oil in a non-stick pan. Brown the fillet all over. Place the fillet on a piece of aluminum foil and sprinkle with 2/3 of the thyme. Cook on the oven rack at 180°C on the middle shelf for 10 to 12 minutes (fan oven not recommended). Heat 1 tbsp of oil in the pan in the frying fat. Fry the onions over medium heat for 5 minutes. Add the beans, tomatoes, remaining thyme, and 2 tbsp of water and bring to a boil. Season with vinegar, salt, pepper, and a pinch of sugar. Remove the fillet from the oven. Wrap in aluminum foil and let rest for 5 minutes. Mix the lamb’s lettuce with the beans. Slice the fillet, arrange on the salad, and sprinkle with sea salt. Serve drizzled with the remaining olive oil.