- Step 1
Heat oil in a large, deep frying pan over medium-high heat. Add pork and cook for 3 mins each side or until golden. Transfer to a heatproof plate.
- Step 2
Add onion, potato, capsicum and carrot to same pan. Cook, stirring, for 3 mins or until starting to brown. Add wine. Cook, stirring, for 2 mins or until wine has reduced by half. Add stock and mustards and bring to the boil. Season. Reduce heat to low. Cook, covered, for 10 mins or until potato is tender.
- Step 3
Stir in beans and cream. Return pork to pan, nestling into cream mixture. Cook, covered, for 5 mins or until pork is cooked through and beans are tender. Garnish pork with parsley and serve with bread.