Pork Tenderloin with Balsamic Strawberry Jus

In the meantime, discard the tips of the green beans and chop the onion. Pour a shallow layer of water into a pot or saucepan, then add a pinch of salt and the green beans. Cover with the lid and bring to a boil, then cook the green beans for 6 - 8 minutes. Drain and set aside.

Meanwhile, season the pork tenderloin with salt and pepper. Heat a generous drizzle of olive oil in a frying pan over medium-high heat. Fry the pork tenderloin for 10 - 13 minutes, then remove from the pan and allow to rest under aluminum foil until serving. 

In the same pan, fry half of the onion with the rest of the rosemary for 3 - 5 minutes over medium heat. Add the strawberry sauce, the balsamic vinegar and the water (see pantry for amounts). Mix well and allow to reduce gently for 2 minutes, then turn off the heat. Shortly before serving, stir in a generous knob of butter and season to taste with salt and pepper.

In the meantime, heat a drizzle of olive oil in another frying pan over medium-high heat and fry the rest of the onion for 1 minute. Add the green beans and fry for 2 minutes over high heat. Season to taste with salt and pepper.

Did you know... green beans are high in potassium, which helps maintain a healthy blood pressure. They're also a good source of iron and folic acid, both of which help us feel more energised.