Trim ends off green beans. Peel and mince shallot. Pat pork tenderloin dry and, on a separate cutting board, slice into medallions, ¾"-thick. Place medallions in a mixing bowl and toss with Parmesan (reserving 1 tsp. for garnish), ¼ tsp. salt, and a pinch of pepper.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork medallions to hot pan and cook undisturbed until well-browned, 2-3 minutes per side. Transfer pork medallions to prepared baking sheet. Wipe pan clean and reserve. Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Rest cooked medallions at least 5 minutes. While pork medallions roasts, cook green beans

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add half the shallot (reserve remaining for sauce) and green beans and cook undisturbed until lightly charred, 1-2 minutes Stir in ¼ cup water, ½ tsp. salt, and a pinch of pepper. Cover and cook until tender, 4-6 minutes. If green beans need more time, add 1 Tbsp. water and cook 1-2 more minutes. Remove from burner.

Return pan used to sear pork to medium heat and add 1 tsp. olive oil. Add remaining shallot and cook until translucent, 30-60 seconds. Add demi-glace, 2 Tbsp. water, accumulated juices from resting pork, and capers. Stir to combine. Remove from burner and swirl in butter.

Plate dish as pictured on front of card, garnishing pork with sauce and green beans with reserved Parmesan. Bon appétit!