Black Treacle Brushed Pork, Crushed Butterbeans and Devon Cider Apple Sauce

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 250g/9oz dried butter
• 2 tbsp white wine vinegar
• 35g/1¼oz cold diced butter
• salt and freshly ground black pepper
• 400g/14oz pork
• 2 tbsp olive oil
• 1 garlic
• knob of butter
• 3 tbsp black treacle
• 150ml/5floz dry Devon cider
• 275ml/10fl oz beef stock
• 2 tbsp apple sauce
• 1 Braeburn apple
• 35g/1¼oz butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Soak the dried butterbeans in plenty of water overnight, then drain. Put them in a pan of water, boil until tender, about 35 minutes, then drain.

2. Crush the hot beans roughly with the cold diced butter and a knob of butter, then season with salt and black pepper. Keep warm.

3. Preheat the oven to 400°F (200°C). Season the pork with salt and black pepper.

4. Heat the olive oil in an ovenproof pan over medium-high heat. Sear the pork for 2 to 3 minutes per side until browned.

5. Mix the black treacle with a splash of water and brush it over the pork. Roast the pork for 12 to 15 minutes until the thickest part reaches 145°F (63°C). Rest for 3 minutes.

6. Meanwhile, in a separate pan with a little of the pan juices, cook the crushed garlic and diced Braeburn apple for 3 minutes until softened.

7. Add the dry Devon cider and simmer until reduced by half, about 4 minutes. Add the beef stock, apple sauce and white wine vinegar, then simmer for 10 minutes.

8. Whisk in the 35g butter off the heat and season with salt and black pepper.

9. Spoon the crushed butterbeans onto plates, top with sliced pork and spoon over the cider apple sauce.