Juicy Pork with Creamy Mash

Place the potato in a large saucepan of salted water. Bring to the boil. Simmer for 15 minutes. Add the green beans and simmer for a further 3 minutes or until the potatoes and beans are tender. Drain. Remove the beans and set aside. Return the potatoes back to the same saucepan with the milk. Mash with a potato masher until smooth. Season to taste with salt and pepper. Cover and set aside.

Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat. Season the pork striploin with salt and pepper. Cook for 3 minutes, turning to seal on all sides. When the pork is nicely coloured, transfer to a lined oven tray and cook for 10-12 minutes or until cooked through (pork can be served slightly pink). Remove from the oven, place on a plate and cover with foil. Rest for 5 minutes and then slice into thick slices.

While the pork is in the oven, heat the same frying pan over a medium heat. Add the remaining olive oil and half the butter. Cook the apple slices for 8-10 minutes, turning regularly, or until golden and softened. Lightly season with salt. Transfer the apple to a plate and cover with foil. Add the remaining butter to the pan and cook gently for 1-2 minutes to infuse the butter with all of the yummy pan juices. Pour the butter sauce over the cooked apples and cover again.