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How to make Pork mignons with apple and white bean puree

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

2 pkts Bruemar Pork Mignons with Garlic & Herb Butter
60ml (1/4 cup) extra virgin olive oil
1 French shallot, finely chopped
1 garlic clove, crushed
1 green apple, peeled, finely chopped
2 x 400g cans cannellini beans, rinsed, drained
1 1/2 tablespoons water
1 tablespoon lemon juice
350g green beans, trimmed
45g (1/3 cup) walnuts

Method

Step 1 Preheat oven to 180C/160C fan forced and line 2 baking trays with baking paper.
Step 2 Heat a large non-stick frying pan over medium heat. Spray pork with olive oil. Cook, turning, for 4 minutes or until golden. Place pork on 1 prepared tray. Bake for 7-10 minutes or until just cooked through. Cover with foil. Set aside to rest for 5 minutes.
Step 3 Meanwhile, for the puree, heat 2 1/2 tbs oil in a saucepan over medium-low heat. Add shallot and garlic. Cook, stirring, for 2 minutes or until tender. Stir in apple for 3 minutes or until tender. Add cannellini beans, water and lemon juice. Reduce heat to low. Simmer, covered, stirring occasionally, for 5 minutes or until warmed through. Use a stick blender to puree until smooth.
Step 4 Place green beans and walnuts on remaining prepared tray. Drizzle with remaining oil. Season. Toss to coat. Roast for 6-7 minutes or until tender crisp. Serve pork with puree and bean mixture.