Created by Chef Dale MacKay
Place white beans in a pot and cover with double the amount of water. Cook slowly over low heat for 30 minutes or until tender. Remove from heat, strain and set aside to cool.
In a large frying pan over high heat, add ¼ cup vegetable oil. When the oil is hot, add mushrooms and sauté for about four minutes, allowing the mushrooms to brown on all sides. Next, add Swiss chard stems and continue to cook for another two minutes. Remove from heat and add ½ teaspoon salt to the mixture, toss and set aside.
Preheat oven to 350°F. In a large frying pan over medium-high heat, place remaining ¼ cup vegetable oil. Season the pork tenderloin with salt, then add to the pan and cook for about two minutes on each side. Place in oven for another four to six minutes, depending on thickness. When the tenderloin is cooked, remove from oven and transfer to a rack. Allow to rest about five minutes before slicing and serving.
In a saucepan over medium-low heat, combine the beans, sautéed mushrooms and Swiss chard stems, along with the Swiss chard leaves, dill, olive oil, lemon juice and lemon zest. Stir to combine the ingredients. Continue to stir until hot. Divide the vegetable mixture between four plates and top with sliced tenderloin. Sprinkle with toasted oats.