James Tanner serves up a tasty pork loin with sticky apricots and french beans dish on Lorraine.

James says: “Apricots and French beans are in season and you can use some apricots as a nice dessert cut up with a bit of cream.”

The ingredients for the dish are: 800g skin on pork loin, 6 apricots, 1 tbsp balsamic vinegar, 1 tbsp maple syrup/honey, 1 tbsp chopped fresh sage, 300ml beef stock, 100ml red wine, 300g green beans, 2 cloves sliced garlic, 1/2 sliced red onion and Potatoes for mashing.