350g Mick's Meat Barn pork fillet, cut into 1cm-thick slices
1/3 cup (80ml) white wine
1/3 cup (80ml) Massel chicken style liquid stock
2 tbsp Craisins (sweetened dried cranberries)
1 tbsp olive oil
1 large Granny Smith apple, peeled, cored, thickly sliced
2 tsp finely shredded sage leaves
100g thin green beans, steamed
Step 1 - Place wine, stock and Craisins in a small jug and set aside.
Step 2 - Heat oil in a large frypan over high heat, add pork and cook for 1-2 minutes on one side. Turn meat, add apple and cook for a further 1-2 minutes until apple begins to caramelise.
Step 3 - Pour in wine mixture and bubble for 1-2 minutes until slightly reduced. Add sage and season with salt and pepper. Place beans on plates, top with pork and apple and drizzle with sauce.