Pork loin with blackwell sauce and bacon with green beans

Directions

Preheat your oven to 180°C.

Season the pork loin well with pepper and salt.
Melt the butter in the pan and as soon as the butter stops sizzling you can add the meat.
Fry the meat until brown all over and make sure the butter doesn’t burn. Add some extra butter if necessary.
Cover the meat with tin foil and leave it to rest.

Add some extra butter, the chopped onion and about 5 tablespoons of pickles. Let them fry for a while.
Add the white wine and beef stock and let it reduce.

Cook the meat under the grill for another 10 minutes.

In the meantime, clean the grean beens.

Fry the onion and the strips of bacon in a pan and then add the green beans. Let it simmer for a while, then season with pepper (no salt because of the bacon).

Add some cream to the blackwell sauce and season when necessary.

Cut the pork loin into thin slices and drizzle with a bit of sauce. Add some green beans and three pommes duchesses.

TIP: serve with a little bowl so everyone can take extra sauce.

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