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1. Marinate the pork tenderloin in the herbs, garlic, and olive oil, and reserve. (can be done up to 3 hours ahead)
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2. Place the beans, stock, and onion in a sauce pan with ample room, and bring to a boil.
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3. Cook the beans for about three hours, or until very soft.
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4. Place the beans in a blender with any of the remaining cooking liquid.
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5. Start the blender slowly, and puree the beans with cream as needed to make a smooth, slightly thick puree.
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6. Pass the puree through a tamis, season with salt and white pepper to taste.
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7. Hold the puree warm until ready to serve.
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8. While the beans are cooking, start a smoker with hickory chips. (table top smoker works best)
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9. When the smoker is billowing, place the bourbon in a small bowl, and place in the smoker for about 5 minutes.
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10. Remove the bourbon, and whisk it together with the molasses, cider vinegar, and salt and pepper to taste.
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11. Hold the glaze until ready to use.
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12. Combine the blanched green beans, bean sprouts, radish, and shallots in a mixing bowl.
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13. Whisk together the lemon juice and olive oil.
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1. Pre-heat a grill or grill pan to medium high.
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2. Remove the pork from the marinade, season with salt and pepper.
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3. Grill the pork to desired doneness, medium rare is ideal.
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4. When done, allow the pork to rest for five minutes before carving.
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5. Dress the bean salad with the lemon and olive oil, and season with salt and pepper.
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1. Place a pool of white bean puree in the middle of the plate.
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2. Carve the pork tenderloin on a bias and fan the slices over the puree.
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3. Place a pile of the salad next to the pork.
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4. Drizzle a bit of the glaze over the pork.
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5. Garnish the plate with the freeze dried beans.
