Remove any fat you can see from the pork fillet, then cut into 2.5cm cubes. Heat half the oil in a flameproof casserole dish and add the chunks of pork, cooking them over a high heat for 3-4 mins until browned. Turn the heat down a little, add the rest of the oil and the onion. Stir for a few minutes to soften a little, then add the garlic, carrots and beans, pressing a few of the beans against the sides of the casserole to break them up a little (this will thicken the sauce).
Pour in the cider and stock. Peel and finely chop the apple and add to the pan with the bay leaf, thyme and seasoning. Bring to a simmer, put the lid on, then cook over very low heat for an hour. Remove lid, stir well and cook for a further 30 minutes until everything is cooked and you have a nice sauce. Check seasoning and sprinkle in the fresh parsley.
Tip - Try serving each portion with 80g steamed cabbage and 2 tbsp potato mashed with skimmed milk and seasoning – adds 75 calories.
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