Pork fillet with Parmesan crust and beans

Ingredients for 4 servings:

• 1 garlic clove(s)
• 50 g Parmesan, grated
• 2 tbsp almonds, ground
• 2 tbsp mustard
• 1 kg pork fillet(s)
• some salt and pepper
• 2 tbsp clarified butter
• 600 g green beans
• 1 bunch of savory
• 2 shallots
• 100 ml Martini Bianco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

For the Parmesan crust, peel the garlic and dice finely. Mix together the Parmesan, garlic, almonds, and mustard. Peel the shallots and cut into wedges. Wash and trim the beans, and trim the ends. Chop them smaller if desired. They can also be used whole. Cook in plenty of boiling water for 3-4 minutes, then drain. They can then cool while you brown the meat, as they will later go into the roasting tin with the meat. Rub the meat with salt and pepper and brown it all over in a roasting tin in hot clarified butter. Then spread the Parmesan crust over the top of the fillet and press down firmly. Add the shallots, beans, and martini to the roasting tin next to the pork fillet and close the roasting tin. Roast everything in a preheated oven at 200°C (180°C fan-assisted oven) for 15 minutes. Then remove the lid and continue roasting for another 10-15 minutes, until the Parmesan crust is nice and crispy. Season the broth with salt and pepper. To serve, remove the fillet from the roasting pan and slice it into 3-5 cm thick slices on a board. Arrange on plates and add the shallots and beans, including the broth, if desired.