Pork Tenderloin With Bean Salad - cooking recipe

Ingredients

1 2/3 lbs pork tenderloin
1 tbsp fennel seeds
1 can (15 oz) kidney beans, drained and rinsed
5 oz baby green beans, blanched
1/4 cup coarsely chopped parsley
4 oz goat cheese, crumbled
2 tbsp extra virgin olive oil
None None Lemon wedges, to serve

Preparation

Place pork tenderloin in a shallow dish with fennel seeds. Turn to coat all over and season. Let stand for 5 mins.
Meanwhile, toss kidney beans, green beans, parsley and goat cheese in a medium bowl. Drizzle with oil and season.
Heat an oiled grill pan on high heat. Cook pork for 3-4 mins each side, until browned and cooked through. Let stand, loosely covered with foil, for 5 mins before slicing. Serve with bean salad and lemon wedges.