TO COOK THE PORK IN THE OVEN (See below for sous vide instructions)

Cup of Yum
1. Pre-heat oven to 220ºC/425ºF.
2. Trim any silver skin from the pork tenderloin.
3. Pat the pork dry with kitchen towel.
4. Season the pork generously with salt and pepper.
5. Place a heavy based oven safe skillet (cast iron is perfect here) over a medium high heat.
6. Pour in 1 tablespoon of the oil and when it starts to shimmer and smoke, add the pork tenderloins and brown on each side for 1 minute as side.
7. Roast the pork for 12 to 15 minutes (until an instant read thermometer registers 62ºC/145ºF.)
8. Remove the pork from the oven and transfer to a warm plate, tent with foil and leave to rest whilst you cook the beans.

TO COOK THE PORK BY SOUS VIDE

1. Pre-heat your water bath to 62°C/145°F .
2. Trim any silver skin from the pork tenderloin.
3. Season the pork with salt and pepper and then seal in a vacuum bag.
4. Place in your water bath and cook for 60 minutes.
5. Remove from the water bath and sear in a smoking hot skillet.

TO COOK THE BEANS

1. Peel and finely chop the shallot. Set to one side.
2. Add the remaining tablespoon of olive oil to the skillet (no need to wash) and then add in the chopped bacon.
3. Place over a medium heat and cook for 5 minutes until crispy.
4. Add in the chopped shallot and stir to coat in the bacon fats.
5. Drain the beans and rinse well.
6. Turn the heat up under the skillet and add in the drained beans.
7. Stir together gently over a high heat.
8. Add in the chicken broth and allow it to sizzle away until the beans are heated through, don't stir too often so you don't break the beans.
9. Once the broth has almost gone, stir through the spinach and remove from the heat whilst it wilts.

TO SERVE

1. Spoon the beans into deep plates or shallow bowls.
2. Cut the pork into thick slices and arrange on top of the beans.