Pan-fried pork medallions with leeks and flageolet beans


Try making this quick and simple dish with a creamy apple and sage sauce and juicy British pork by The Hairy Bikers.


For the leeks and beans

  • 3 leeks, trimmed and cut into slices about 2cm/¾in thick
  • 1 tbsp butter
  • drizzle of oil
  • 1 tsp vegetable bouillon powder
  • 1 x 400g/14oz can flageolet beans, drained and rinsed

For the pork