Marinated Pork Tenderloin with Lime and Garlic

Peel garlic and chop. Finely grate the lime peel. Mix garlic, lime peel, sambal oelek and oil. Cut pork tenderloin into 8 servings. Rub with marinade. Cover and let stand 30 minutes. Wrap meat with strips of bacon and tie with kitchen twine. In a non-stick skillet, brown pork for 5-6 minutes on each side, then remove from skillet and keep warm. Deglaze pan drippings with broth and crème fraîche. Bring to a brief boil. Season to taste.

Trim beans and cook for 12-15 minutes in boiling water. Heat oil in a pan, add pine nuts and toast until lightly browned. Add drained beans and toss to coat. Season with salt, pepper and nutmeg. Arrange pork and beans on plates and serve.