Pork with Creamy Apple Sauce, Potato Rounds and Greens

Steps

1. oven to 220°C. Line two oven trays with baking paper.
2. Toss potatoes with olive oil on prepared trays. Arrange in a single layer and season with salt and pepper. Roast for 25–30 minutes until golden. Turn once and swap trays halfway through cooking.
3. While potatoes are cooking, prepare vegetables; cut broccoli into small florets and trim ends of beans. Bring a medium pot of salted water to the boil. Finely dice onion and set aside.
4. Heat oil in a large fry-pan on medium to high heat. Pat pork dry with paper towels and season with salt. Cook for 2–3 minutes each side until golden and just cooked through. Set aside to rest on a plate covered with foil.
5. Reduce heat to medium and add oil to same pan. Cook onion for 3–4 minutes until softened. Add apple juice to pan, using a wooden spoon to release any pan brownings. Simmer until reduced by half, 1–2 minutes. Stir though mustard, sour cream and any pork resting juices. Simmer for 1 minute until thickened slightly. Remove from heat and season to taste with salt and pepper.
6. While sauce is cooking, cook broccoli and beans in pot of boiling water for 2–3 minutes, until bright green and tender. Drain, season with salt and pepper and set aside. Slice pork thinly against the grain.
7. Divide potatoes and pork between plates. Serve greens on the side and drizzle over creamy apple sauce.