Preheat the oven to 200ºC fan. Remove your pork tenderloin from the fridge. Pat dry, rub with olive oil and season with salt and pepper. Leave on the side to bring up to room temperature whilst you prep the rest of the meal.

Mince the garlic, and dice the celery and 1 shallot. Then, in a deep pan, sweat them together with a pinch of salt. After they have softened, pour in the butter beans – make sure they're drained – along with the chicken stock. Place in a rind of Parmesan and bring to a simmer. Leave to gently bubble away for 15 mins.

Meanwhile, fry off the sage in a hot frying pan for around 30 secs. Drain on a kitchen towel and roughly chop. Dice the remaining 2 shallots, add to a bowl and mix with the red wine vinegar. Leave for 15 mins to soften.

In a separate bowl mix the chopped parsley and 150ml olive oil. Season with salt, and add in the shallots, 2/3 of the red wine vinegar mix, and chopped sage, then stir. Taste and season with more vinegar and salt to your preference.

In a hot frying pan, sear the pork on all sides then place it onto a bed of roughly sliced shallots. Put the pork into the oven and roast for 10 mins, flip over, then roast for 5 more mins. Rest the pork on the shallots for 10 mins covered in foil to keep warm.

Finish the beans by removing the Parmesan rind, and add in a grating of fresh Parmesan and lots of cracked black pepper. Taste and season with salt if needed.

To serve, spoon some of the beans into a bowl, top with 3 pieces of sliced pork, 1 tbsp of the salsa verde and serve with green beans or tenderstem broccoli for a balanced, tasty meal.