1 Braeburn apple, peeled, core removed, chopped
1 garlic clove, peeled, lightly crushed
2 tbsp apple sauce or apple purée
275ml/10fl oz beef stock
salt and freshly ground black pepper
2 tbsp olive oil
3 tbsp black treacle
2 tbsp white wine vinegar
250g/9oz dried butterbeans
35²µ/1¼´Ç³ú cold diced butter
knob of butter
35²µ/1¼´Ç³ú butter
400g/14oz pork tenderloin fillet, fully trimmed
150ml/5floz dry Devon cider, such as Ashridge