Finely chop onions, garlic, spring onions, parsley, and sage leaves. 

Sauté everything in a pan with butter over medium heat. The onions should become soft without taking on color.

Trim the pork tenderloin and make a large pocket lengthwise along the tenderloin.

Lay the ham side by side on a piece of plastic wrap so the length matches that of the tenderloin.

Place the tenderloin on the ham and put the filling in the pocket of the tenderloin.

Roll the ham around the stuffed tenderloin and use the plastic wrap to roll it tightly. 

Let the tenderloin rest in the refrigerator until it's time to cook, ideally for 30 minutes, but remember to take the meat out of the fridge at least 15 minutes before cooking.

Heat a frying pan well and gently place the stuffed tenderloin on the pan, reducing to medium heat. 

Fry the tenderloin for about 15 minutes on each side. 

Let it rest on a cutting board for a few minutes before slicing.

Personally, I like my pork tenderloin slightly pink.

 

Finely chop onions and garlic and sauté them until soft in butter in a small pot.

Add red wine and let it reduce to half the quantity.

Then add passata and let it simmer for 20-30 minutes.

Season the tomato sauce with salt, pepper, apple cider vinegar, ketchup, lemon juice, and chili.

Picture

 

Toss the beans in oil and spread them on a baking tray lined with parchment paper.

Sprinkle the beans with sea salt and bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for 30 minutes.

Take the beans out of the oven and let them drain before serving.

 

Bring water to a boil and add the rice and salt.

Cook for 12 minutes over medium-high heat, then turn off the heat and let it sit covered for 12 minutes.

 

Slice the meat into 2-3 cm thick slices and sprinkle with good quality flake salt. 

Serve the dish together and garnish with crispy fried sage leaves.