1 x Riverview Farms Hot Pork Roast
2 tablespoons olive oil, divided into 2 portions
2 red apples, cut into wedges, seeds removed
40g butter
1 heaped tablespoon plain flour
400ml chicken stock
Sea salt and black pepper to taste
1 tablespoon seeded mustard
1 tablespoon thickened cream
300g green beans, trimmed
2 sprigs thyme to garnish, leaves picked
- 1
Heat half the oil in a large frying pan over a medium heat. Add the apple wedges and grill for 2 minutes each side, or until slightly browned. Add in the butter and cook until foaming. Coat the apples in the butter then remove from the pan, leaving any excess butter in the pan.
- 2
Scatter in the flour the cook for 1-2 minutes, or until toasted. Pour in half the stock and use a wooden spoon to work out any lumps. Pour in the remaining stock then bring up to a simmer to reduce slightly. Stir in the mustard, salt, pepper and cream then set aside and keep warm.
- 3
Blanch the green beans in salted boiling water for 2-3 minutes or until tender. Drain then drizzle with remaining oil.
- 4
Remove the crackling from the pork then slice the meat. Arrange the sliced pork on a serving platter along with the apples and the green beans. Pour over the mustard sauce then arrange the thyme leaves and reserved crackling on the top before serving.
