Pork medallions with bacon beans in a white wine cream sauce

Ingredients for 3 servings:

• 400 g pork loin(s)
• 12 slices of bacon
• some herb butter
• 300 g beans (princess beans, fresh or frozen)
• ½ bottle of white wine, semi-dry
• 1 cup of cream
• ½ bottle of Cremefine for cooking
• 3 portions of potatoes or duchess potatoes
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

First, fill a pot with water and boil the beans for 5 minutes. Then, rinse the beans and let them cool. Cut the loin into medallions and sear them with a little herb butter. Remove the meat from the pan and transfer it to a bowl. Place the meat in the oven at approximately 70°C to keep warm. Gradually add a splash of white wine, a little cream, and a little Cremefine to the pan with the meat stock. Reduce to low heat and season with salt and pepper. The sauce is properly reduced when it has a creamy consistency. Meanwhile, portion out the beans (about 6 each) and wrap them in bacon. Heat a pan and place the wrapped beans, seam-side down, on the bottom of the pan. Season with salt and pepper, and fry the bacon until crispy. Arrange the meat on a plate with the beans and potatoes and serve with the sauce.