Green Bean and Carrot Salad with Pork
Season the pork with salt and pepper and sear on all sides in 1 tablespoon oil. Transfer to a preheated oven (180°C) (approximately 350°F) for about 10 minutes.
Peel the carrot and cut into thin matchsticks.
Rinse the green beans, trim and cook in boiling salted water for about 10 minutes. Shock in ice water and drain.
Rinse the chile, cut in half lengthwise, remove the seeds and pith and very finely chop.
Season the lime juice with salt and pepper. Stir in the chile and then toss with the carrots and bean sprouts. Slice the meat and arrange on serving plates with the vegetable salad. Sprinkle with cilantro to serve.