Pork steak with a side of beans and tomatoes

Name: Pork steak with a side of beans and tomatoes - stefania H.
Ingredients: Steak; 500 g pork tenderloin; 2 cloves garlic; 6 sage leaves; 4 tablespoons oil; salt; pepper; paprika Garnish:; 2 cans of 400 g white beans (equivalent if you boil the beans = 500 g); 1 can of peeled tomatoes of 800 g (equivalent fresh tomatoes = 400 g); parsley; basil; 1 clove garlic

Meat - Pork steak with a side of beans and tomatoes by stefania H. - Recipia

I started this delicious recipe by preparing the meat fillet, which I carefully dried using paper towels to remove excess moisture, essential for achieving a beautiful crust. After drying it, I decided to stud it with a clove of garlic, which will add a subtle yet intense flavor. Then, I generously seasoned it with salt and pepper, making sure all corners were well covered, so that every bite would be full of flavor. I carefully placed it in a baking dish, sprinkling a small amount of hot paprika on top, which will provide a little kick of heat and color to the dish. The olive oil I chose for this recipe, I placed in a small pot and heated it slowly, then added another clove of garlic, cut into quarters, along with fresh sage leaves. This combination will create a flavored oil that will enrich the taste of the meat. After a few minutes, I turned off the heat and let the oil infuse for five minutes, allowing the flavors to develop. After removing the garlic from the oil, I generously poured the flavored oil over the piece of meat in the dish, making sure it was well coated on all sides. I also added the sage leaves to the dish, which will infuse the meat with their unmistakable aroma. I poured a cup of water into the dish, which will help create a delicious sauce. I covered the dish with aluminum foil and placed it in the preheated oven at 220 degrees Celsius, letting it bake for an hour and a half. In the meantime, I took the opportunity to prepare the perfect side dish. I started by thoroughly draining the canned beans, making sure no excess liquid remained. I removed the tomatoes from the canned sauce, lightly scored them to facilitate draining, then diced them finely. Before combining them with the beans, I drained the liquid they released as well. I mixed the beans with the tomatoes, adding finely chopped parsley, a few fresh basil leaves, and a crushed clove of garlic for extra flavor. I chose to season the side dish only with salt, to let the natural flavors shine. After removing the meat from the oven, I added the side dish to the baking dish, carefully mixed everything, and left it in the oven for another ten minutes, uncovered, to achieve a crispy and flavorful texture. This recipe not only offers a savory main dish but also a side that perfectly complements the meat fillet, creating a true culinary feast.