Pork with leeks and beans

Ingredients

For the leeks and beans:

2 large or 4 small leeks

1 tin butter beans 

1 tablespoon butter

200 ml vegetable stock

1 apple

For the pork:

500 grams pork tenderloin - sliced into 1 cm pieces

1 clove of garlic

3 tablespoons white wine

 1 teaspoon butter

1 teaspoon oil

1 teaspoon finely chopped sage

1 tablespoon grainy dijon mustard

2 tablespoons cream

Clean and chop the leeks into 3 cm lengths. Peel and dice the apple. Fry the leeks and apple in the butter until they start to brown. Add a spoonful of thestock and cover the pan. simmer for 10 minutes, adding more stock as necessary to prevent from burning.

Meanwhile, melt the butter and oil in a pan. Fry the pork pieces over a high heat, until browned. 

Finely dice the garlic.

Remove the pork from the pan and deglaze it with the wine. Once you have done this, add the garlic, sage and mustard to the wine mixture and stir. Return the pork to the pan and cook for a further minute. 

Add the strained butter beans to the leeks and cook for a further 2 minutes.

Meanwhile, stir the cream into the pork and allow to bubble, stirring all the time.

Turn of the heat and spoon the leek and beans on to a plate. Top with the pork and pour some of the creamy sauce over.

Eat immediately,