1 medium courgette, chopped
2 garlic cloves, crushed
1 lemon, finely grated zest only
2 tbsp finely chopped fresh parsley
1 small parsnip, peeled and chopped
½ red onion, finely chopped
1 tbsp finely chopped fresh tarragon
2–3 sprigs thyme
400g tin butter beans, drained
150ml/5fl oz chicken or pork stock, made with ½ stock cube
2 tsp extra virgin oil, plus a drizzle to serve
1 tbsp extra virgin olive oil
1½ tbsp extra virgin olive oil
15²µ/½´Ç³ú butter
2 tbsp double cream
275²µ/9¾´Ç³ú pork tenderloin, trimmed of fat and sinew
100ml/3½fl oz white wine