Ingredients

• 250g/9oz dried butterbeans
• 2 tbsp white wine vinegar
• 35g/1¼oz cold diced butter
• salt and freshly ground black pepper
• 400g/14oz pork tenderloin fillet
• fully trimmed
• 2 tbsp olive oil
• 1 garlic clove
• peeled
• lightly crushed
• knob of butter
• 3 tbsp black treacle
• 150ml/5floz dry Devon cider
• such as Ashridge
• 275ml/10fl oz beef stock
• 2 tbsp apple sauce or apple purée
• 1 Braeburn apple
• peeled
• core removed
• chopped
• 35g/1¼oz butter

Directions

• For the beans
• place the butterbeans into a stainless steel bowl
• cover with plenty of water and leave to soak overnight.
• Preheat the oven to 200C/400F/Gas 6.
• Drain the soaked beans
• and rinse with fresh water then place into a large saucepan and add enough fresh water to just cover the beans. Place on the heat
• bring to the boil then reduce the heat and cook for 20-25 minutes
• or until just softened (do not add any salt at this stage as this well make the beans tough).
• Drain the beans and blend in a food processor with the vinegar and butter to form a firm paste (alternatively crush with a fork and mix well with a wooden spoon.) Season to taste with salt and freshly ground black pepper
• and place in a saucepan ready to be warmed up just before serving.
• For the pork
• season the pork fillet with salt and black pepper then lightly cover in half the olive oil. Heat a large non-stick ovenproof pan on the hob until hot
• then add the pork fillet and sear for a few minutes
• turning every so often until the fillet is coloured on each side.
• Add the crushed garlic and a knob of the butter to the pan and baste the fillet
• then place into the oven for 8-10 minutes
• turning half way through cooking
• until the pork is cooked through. The pork is cooked if the juices run clear when a skewer inserted into the thickest part of the fillet.
• Meanwhile
• for the apple sauce
• put the cider into a saucepan and bring to the boil. Cook for 3-4 minutes
• or until the volume of liquid is reduced by half.
• Add the stock
• bring to the boil and cook for 5 minutes
• or until the volume of liquid has reduced by half again. Add the apple sauce
• chopped apple and butter and stir to combine. Season
• to taste
• with salt and freshly ground black pepper.
• Place the treacle into a small saucepan and warm through over a low heat.
• Remove the pork from the oven
• discard the garlic and pour over the warm treacle. Set the pork aside to rest for a few minutes.
• To serve
• warm the butterbeans through and divide between 2 plates. Slice the pork and fan half the slices over each serving of beans
• then drizzle over the apple and cider sauce.