Pork mignons with apple and white bean puree

These pork mignons are already stuffed with herby garlic butter – easy!

Recipe «Pork mignons with apple and white bean puree» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 2 pkts Bruemar Pork Mignons with Garlic & Herb Butter, 60ml extra virgin olive oil, 1 French shallot, finely chopped, 1 garlic clove, crushed, 1 green apple, peeled, finely chopped , 2 x 400g cans cannellini beans, rinsed, drained, 1 1/2 tbsp water, 1 tbsp lemon juice , 350g green beans, trimmed, 45g walnuts.

Ingredients:

• 2 pkts Bruemar Pork Mignons with Garlic & Herb Butter 
• 60ml extra virgin olive oil 
• 1 French shallot, finely chopped 
• 1 garlic clove, crushed 
• 1 green apple, peeled, finely chopped 
• 2 x 400g cans cannellini beans, rinsed, drained 
• 1 1/2 tbsp water 
• 1 tbsp lemon juice 
• 350g green beans, trimmed 
• 45g walnuts 

Instructions

1. Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper.
2. Heat a large non-stick frying pan over medium heat. Spray pork with olive oil. Cook, turning, for 4 minutes or until golden. Place pork on 1 prepared tray. Bake for 7-10 minutes or until just cooked through. Cover with foil. Set aside to rest for 5 minutes.
3. Meanwhile, for the puree, heat 2 1/2 tbs oil in a saucepan over medium-low heat. Add shallot and garlic. Cook, stirring, for 2 minutes or until tender. Stir in apple for 3 minutes or until tender. Add cannellini beans, water and lemon juice. Reduce heat to low. Simmer, covered, stirring occasionally, for 5 minutes or until warmed through. Use a stick blender to puree until smooth.
4. Place green beans and walnuts on remaining prepared tray. Drizzle with remaining oil. Season. Toss to coat. Roast for 6-7 minutes or until tender crisp. Serve pork with puree and bean mixture.