Heat vinegar and honey in a saucepan until honey dissolves.
Add mustard seeds, cook for 1 minute, add beer, and boil.
Blend the mixture in a food processor until smooth.
Sauté shallots in 50g butter, add wine, and reduce by half.
Whisk in two tablespoons of mustard and 200ml cream to reduce.
Preheat the oven to 200°C.
Seal pork in a hot pan with oil, then roast for 4-7 minutes.
Boil potatoes for 10 minutes until soft and then drain.
Mash potatoes with a warm mixture of 100g butter and 200ml cream.
Blanch green beans in salted boiling water for 3 minutes.
Drain beans and roll them in extra mustard.
Slice pork and serve with potatoes, beans, sauce, and cress.