Mustard pork & apples with crisp potatoes & green beans
small, floury potatoes, about 120 g (4 oz) each, peeled and very finely sliced
3 tsp olive oil
480 g (1 lb 1 oz) pork fillet, trimmed of fat and sinew and cut into rounds about 2-cm (¾-in) thick (allow 2–3 slices per person)
2 sharp eating apples, such as Braeburn or Cox’s, cored and cut into wedges
250 ml (9 fl oz) low-salt chicken stock
1 tbsp wholegrain mustard
1 tbsp sage leaves, roughly chopped
1 tsp thyme leaves, chopped
320 g (11 oz) green beans
Preheat the oven to 200ºC/400ºF/gas mark 6. Toss the potato slices in 2 teaspoons of the oil, season with black pepper and transfer to a baking tray, making sure that the potatoes do not overlap too much. Bake for 20 minutes or so, until the potatoes are golden brown at the edges and quite crisp.
Meanwhile, heat the remaining oil in a large frying pan over a medium–high heat. Fry the pork for 2–3 minutes on each side, until nicely browned. Remove from the pan and tip the apple wedges into the pan. Fry for 2–3 minutes, turning every so often, until golden.
Return the pork to the pan, add the stock and simmer for a further 2–3 minutes, until the pork is cooked through. Stir in the mustard and herbs and season with black pepper. Remove from the heat. Meanwhile blanch the beans in boiling water for 2 minutes and drain.
Serve the pork and apples with the sauce, and the crisp potatoes and beans on the side.