Sage pork medallions with cannellini and chard

Ingredients

For 1 serving

• Pork tenderloin140 g
• Fresh sage3 g
• Cooked cannellini beans130 g
• Swiss chard200 g
• Garlic1 clove
• Chili pepper0.3
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Method

1. Put a pan of water on to boil. Meanwhile wash the chard well and cut it into pieces; when the water boils, salt it and cook the chard for 4 minutes, until the stalks are tender. Drain and squeeze it.
2. Drain and rinse the cannellini beans. Heat half the oil in a frying pan over medium heat with the crushed garlic and the chilli, add the chard and beans and sauté for 5 minutes, until hot and well flavoured; salt and remove the garlic.
3. Cut the pork fillet into medallions about 3 cm thick and season with salt and pepper.
4. Heat the remaining oil in another frying pan over medium-high heat with the fresh sage and cook the medallions for 3 minutes per side, until golden outside and just pink in the middle.
5. Serve the meat on the beans and chard, spooning over the juices and crisp sage.