Pork Tenderloin with Mint Cream Sauce

Cut the pork into slices. Season with salt and pepper to taste. Heat the oil in a nonstick skillet. Add the pork and sear until golden on both sides. Stir in the vermouth, cream and creme fraiche, and simmer over low heat for 5 minutes. Rinse the mint, shake dry, pluck leaves and finely chop. Stir the mint into the sauce. Season with salt and pepper to taste.

For the vegetables: Rinse and trim the green beans. Blanch in a pot of boiling salted water for 6-8 minutes. Rinse the bell peppers, cut into quarters, remove the seeds and white ribs, and dice finely. Heat the butter in a skillet. Add the bell peppers and cook for 2-3 minutes. Drain the beans and add to the skillet.