Pork with apple, mustard and cider - with leeks and beans

Having bought bargain pork loins for yesterday's tea, there were some left over for today - so ringing the changes we went for traditional apple, cider and mustard - and very tasty it was too.  For the non-meat eater I made griddled halloumi with marinated apple wedges.

Potatoes
Butter
Olive oil
Apples
Cider
Grainy mustard
Garlic
Leeks
green beans
white wine
vegetable stock

1.  Peel the potatoes and put them on to boil.
2.  Create a marinade/sauce by mixing olive oil, cider, grainy mustard and crushed garlic.  Cut apples into wedges and leave to stand in the marinade.
3.  Chop and wash leeks, put into a baking dish with a splash of olive oil, a splash of white wine and a cup of vegetable stock.  Put chopped beans on top to steam.  Cover and bake at 180 for about 30 minutes.
4.  Mash potatoes with butter, transfer to an oven dish and bake to brown the top.
5.  Fry the pork a little in olive oil, until the edges start to brown slightly, then add apple wedges and marinade, simmer.  Reserve some apple wedges for the halloumi.
6.  5 minutes before serving griddle the halloumi in a hot griddle alongside the reserved apple wedges.
7.  Serve, scoff