Pork, Bean and Bacon Bake

Ingredients:

300 grams chat potatoes
250 grams free range pork medallions
100 grams free range bacon
200 grams butter beans
100 grams cherry tomatoes
50 ml water
5 grams thyme
2 cloves garlic
1 carrots
1 red onion
1 tsp vegetable stock
1 tbsp balsamic vinegar*
extra virgin olive oil*
salt and pepper*

*pantry item

Method:

1. Heat an oiled, non-stick roasting pan over a high heat. Season pork with salt and pepper. Add to pan. Cook for about 2 minutes on each side, or until golden brown. Remove from pan.
2. Add onion, bacon, garlic and thyme to pan. Cook, stirring, for about 3 minutes, or until eschalot is soft. Stir in beans, tomatoes, potatoes, carrot, stock and vinegar. Bring to boil. Remove from heat. Arrange pork over bean mixture.
3. Cook in a hot oven for about 8 to 10 minutes, or until pork is cooked to your liking.
4. Serve bake garnished with thyme sprigs.