Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Slice the tenderloin across the grain into strips about 5 mm thick. Season them with 1.5 g of salt and the pepper. Finely chop the garlic; drain and rinse the beans, then leave them to drain.
Brown the pork
Heat a large pan over medium-high heat, to approximately 200 °C at the surface. Add the oil and arrange the strips in a single layer. Cook for 1 to 1.5 minutes without stirring, turn them over, and cook for another minute, until they are seared and lightly browned at the edges. Transfer them to a plate.
Warm the beans
Reduce the heat to medium. Add the garlic to the same pan and stir for 20 seconds. Add the beans, pour in 30 ml of water, and add the capers. Stir gently and heat for 2 minutes, until the beans are warmed through and a light sauce forms in the bottom of the pan.
Finish the dish
Add the spinach and stir for 30 to 60 seconds, just until wilted but still deep green. Return the pork and any juices from the plate to the pan, pour in the lemon juice, and stir for about 30 seconds. Taste; add the remaining 0.5 g of salt only if needed. Serve immediately, while the pork is hot and the beans are juicy.
