Ingredients

• 3 leeks
• trimmed and cut into slices about 2cm/¾in thick
• 1 tbsp butter
• drizzle of oil
• 1 tsp vegetable bouillon powder
• 1 x 400g/14oz can flageolet beans
• drained and rinsed
• 1 large British pork tenderloin
• cut into medallions
• sea salt and freshly ground black pepper
• 1 small knob of butter
• drizzle of oil
• splash Calvados or other apple brandy
• 5 tbsp apple juice
• 3-4 sage leaves
• finely shredded
• plus extra whole leaves to garnish
• 1 tbsp grainy Dijon mustard
• 1 garlic clove
• crushed
• 4 tbsp double cream

Directions

• For the leeks and beans
• in a shallow pan
• gently fry the leeks in the butter and oil
• adding a splash of water and the vegetable bouillon powder when they start to sizzle. Cover the pan with a lid and
• when the leeks are nearly cooked (about 10 minutes)
• stir in the flageolet beans. Put the lid back on the pan and cook for another couple of minutes
• giving the pan a good shake every now and then
• until the beans are heated through and the Ieeks are tender.
• Meanwhile
• for the pork
• season the pork with salt and freshly ground black pepper. Heat the butter and oil in a large frying pan over a medium-high heat and
• when the butter is foaming
• add the medallions to the pan and brown for 2-3 minutes on each side (you may need to do this in batches to avoid overcrowding the pan). Transfer each batch of pork to a warm plate.
• Deglaze the pan by pouring in the Calvados followed by the apple juice and scraping up the burned bits from the bottom of the pan using a wooden spoon. Bring the mixture to the boil
• let it bubble for a minute or so to reduce slightly
• then stir in the shredded sage
• mustard
• garlic and cream. Return the pork medallions to the pan
• along with any juices that have collected on the plate
• and continue to cook in the sauce for another 2-3 minutes
• or until the pork is cooked through.
• To serve
• place a pile of leeks and beans onto each plate
• arrange the pork medallions on top and spoon over the sauce. Garnish with the whole sage leaves.