Peel potatoes and place in boiling water for 30 minutes.

Pat the pork dry with kitchen roll. Rub them with a little vegetable oil and season both sides. Heat a large, wide-based pan over a medium-high heat. Once hot, add the pork and cook for 4-5 minutes on each side.
Transfer to plate and leave to rest for 2 minutes. Reserve the pan.

Add the green beans to a pot with boiled water with a pinch of salt and cook over a high heat for 4-5 minutes. Once cooked, drain the green beans.

Combine the soy sauce, Worcestershire sauce and the redcurrant jelly with 250ml of boiling water. This is the redcurrent stock.

Return the pan to a medium heat, add 1tbsp flour and stir until sandy. If the pan is looking dry then add some butter. whisk the redcurrant stock into the flour and cook for 2-3 minutes until the stock has thickened.

Add the clotted cream to the thickened stock and cook for a further 1 minutes. Season. Add the pork to the stock.

Drain the potatoes, add butter and double cream. Mash until smooth.

Serve the pork with the gravy with the mashed potatoes and green beans on the side.