Pork Tenderloin Stuffed with Ham & Cheese

Transfer the potato wedges to a parchment-lined baking sheet. Bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway. Meanwhile, cut open the pork tenderloin in the same way you would a bread roll. Fold the ham into a smaller square, then place this inside the pork, along with the cheese. Season generously with salt and pepper. 

Top the pork with the butter, then transfer to a small oven dish. Roast in the oven for 14 - 16 minutes when the potatoes are nearly done (see Tip). Remove from the oven and allow to rest briefly before serving. 

Tip: if the oven dish won't fit next to the wedges, place it on the shelf underneath.

Meanwhile, discard the tips of the green beans and then cut in half. Chop the onion. Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the onion for 1 - 2 minutes. Add the green beans and fry for 2 - 3 minutes, then add the water (see pantry for amount).

Cover with the lid and allow to stew for 6 minutes, then remove the lid and cook for 4 - 6 minutes or until al dente (see Tip). Season to taste with salt and pepper.

Tip: if you'd prefer the beans to be less al dente, add an extra splash of water and cook longer.