Photo of Pork, apple & white bean stew by WW

Pork, apple & white bean stew

Points® value
Total Time
1 hr 10 min
20 min
50 min
This easy one-pot dish is great when you’re having guests for dinner.


Olive Oil

2 teaspoon(s)

Pork Tenderloin, raw

500 g, trimmed of fat, cut into chunks

Plain White Flour

1 tablespoon(s), level


5 medium, halved


2 clove(s), finely chopped


3 medium, peeled, cored and cut into chunks

Chicken stock cube(s)

1 cube(s), to make 500ml

Haricot Beans, cooked

1 can(s), large, drained

Rosemary, Fresh

1 sprig(s)

Sage, fresh

1 teaspoon(s), roughly chopped

La Brea Bakery Country White Sourdough

200 g, as purchased, torn into chunks


  1. Put 1 teaspoon of the oil in a flameproof lidded casserole and set over a medium heat. Toss the pork in the flour and fry for 4-5 minutes until browned, but not cooked through. Remove from the casserole and set aside.
  2. Add the shallots to the casserole and cook for 5 minutes until beginning to brown – add a splash of water if it starts to stick. Add the garlic and apples and cook for 1 minute. Add a little of the stock and stir with a wooden spoon to deglaze the casserole. Stir in the remaining stock, then return the pork to the casserole, with the beans, rosemary and sage. Bring to a boil, then reduce the heat and simmer, uncovered, for 15 minutes.
  3. Preheat the oven to 190°C, fan 170°C, gas mark 5. Toss the bread with the remaining oil and season to taste. Top the stew with the bread and bake for 15-20 minutes until the bread is golden brown and the stew is bubbling.