400g can butter beans, drained
Fry Light Golden Sunflower Oil Cooking Spray
1 sprig rosemary, leaves only, finely chopped
200g trimmed fine green beans
150g frozen baby broad beans
1 tbsp wholegrain mustard
1 tbsp clear honey
½ tbsp olive oil
2 cloves garlic, crushed
240g pack No.1 Free Range Pork Medallions
½ tbsp cider vinegar
1. Preheat the oven to 180ºC, gas mark 4. Pour the butter beans into a baking tin. Spritz with cooking oil, season and scatter with the rosemary. Roast for 10 minutes. Cook the green and broad beans in boiling water for 4-5 minutes, until al dente. Drain.
2. Mix together the mustard, honey, oil and garlic in a bowl. Season. Drizzle half over the pork. Add the vinegar to the bowl with the remaining honey and mustard mixture, then add the drained green and broad beans. Mix to coat.
3. Heat ½ tbsp oil in a frying pan and fry the pork for 3-5 minutes on each side, or until cooked through and the juices run clear. Remove
to a board and rest for 5 minutes, then slice. Serve the beans between 2 plates, then top with the pork and any resting juices.