When the pork is cooked, pour off any liquid and brush the meat with the maple syrup mixture. Return to the oven for another 20 minutes, basting a couple of times while it cooks. Set aside to rest for 5 minutes.
Meanwhile, make the beans. Heat the oil in a pan. Add the onion, garlic and chilli and cook over a medium heat for 10 minutes or until softened. Add the paprika, cook for 30 seconds, then stir in the passata, purée and sugar. Bring to the boil, then add the beans and cook for 10-15 minutes. Season.
Divide the beans between two plates and top with the pork and any maple juices.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.