1.3 kg Pork

freshly ground salt and black pepper

2 tbsp Dijon mustard

2 tbsp clear honey

500 ml chicken stock, (home-made or shop-bought)

2 tbsp balsamic vinegar

400 g tinned butter beans, drained and rinsed

a good knob of butter

2 tbsp coarse grain mustard, (optional)

2 or 3 tbsp chopped mixed fresh herbs, such as parsley, dill, oregano and basil (optional)

Directions :

Heat the oven to 180°C/gas 4.

Season the pork well with sea salt and freshly ground pepper. Spread the Dijon mustard, then the honey evenly over the pork.

Place pork in a roasting tray and roast in the oven until tender, around 1 hour 45 minutes.

Meanwhile, place the stock and vinegar in a saucepan, bring to the boil and continue boiling until reduced by a half.

Add the butter beans and cook for about 5 minutes.