1 garlic clove, crushed
3 leeks, trimmed and cut into slices about 2cm/戮in thick
3-4 sage leaves, finely shredded, plus extra whole leaves to garnish
1 tbsp grainy Dijon mustard
1 x 400g/14oz can flageolet beans, drained and rinsed
sea salt and freshly ground black pepper
drizzle of oil
1 tbsp butter
1 small knob of butter
4 tbsp double cream
1 large British pork tenderloin, cut into medallions
5 tbsp apple juice
splash Calvados or other apple brandy