Pork with creamy peppercorn sauce

Method

• 1
  Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 20 minutes or until just cooked through. Drain, set aside and keep warm.
• 2
  Meanwhile: season the pork with salt and pepper on both sides. Heat the olive oil in a large frying pan over medium-high heat. Add the pork to the pan and reduce heat to medium. Cook for 3-4 minutes on each side or until just cooked through. Remove from the pan, cover loosely with foil, set aside and keep warm.
• 3
  Increase heat to high and add the peppercorns to the pan and cook for 10 seconds. Add the stock and cook for 1-2 minutes, scraping the pan to dislodge any residue left on the base, or until reduced slightly. Adjust seasoning.
• 4
  While making the sauce: bring a small saucepan of water to the boil.
• 5
  Add the beans and cook for 3-4 minutes or until just tender. Drain, cover and keep warm. Slice the potatoes lengthways and place on serving plates.
• 6
  Divide the beans and pork between the plates. Spoon the peppercorn sauce over the pork and serve immediately