Pork tenderloin, cut into chunks (about 3-4 cm), beaten only hand edge, salt and pepper. Fry on all sides (in short, that meat remains pink inside - or hardens). Beans (fresh or frozen) briefly boil in salted water and drain. Fry in oil to a glassy onion, add the diced bacon, beans and heat through. We keep warm. Peel potatoes, cut into arbitrary pieces and pat dry. In a larger layer of oil fry for about 5 minutes, then take and leave to cool. Then again, fry in hot oil for about 5 minutes. Pat dry on paper towel and season with salt. Serve with any vegetable side dish.