Pork Tenderloin with Zesty Lemon Dressing

Discard the tips of the green beans and then cut in half. Fill a deep frying pan with a shallow layer of water, then add a pinch of salt and bring to the boil. Slice the onion into half rings, then zest and juice the lemon into a small bowl. Parboil the green beans for 6 - 8 minutes, covered, then drain and rinse under cold water.

Melt a knob of butter in a frying pan over medium-high heat and fry the pork tenderloin for 10 - 13 minutes until evenly browned, turning regularly. Remove from the pan and set aside under aluminium foil to rest until serving.

In a small bowl, combine the mustard with the honey and extra virgin olive oil, along with (per person) 0.5 tsp lemon zest and 0.5 tbsp lemon juice. Season to taste with salt and pepper, then set aside.

In the meantime, melt a small knob of butter in the same pan from step 2 and fry the onion with the green beans for 4 - 6 minutes or until the beans are al dente. Take the pan off the heat and stir in half of the lemon dressing.