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Roast the loin in the butter in a fireproof dish.
When it is almost done surround with blanched and well drained French beans. Finish the cooking slowly, basting the beans with the gravy in the dish.
Serve in the dish in which it was cooked.
loin of pork 4 1/2lb/2kg
1 1/2lb fine French beans 675g
Knob of butter/lard