Heat oil in a large frying pan over high heat. Add sage and cook for 1 minute or until golden and crisp. Transfer to a plate lined with paper towel to drain. Reduce heat to medium-high. Add pork and cook for 4 minutes on each side or until golden and just cooked through. Transfer to a plate and cover to keep warm.
Add butter to pan and cook for 2 minutes or until melted. Add apple and cook, stirring, for 7 minutes or until almost tender. Add sugar, stirring to combine. Add cider and bring to the boil. Boil for 2 minutes or until reduced by one-third.
Add cream and mustard to pan, stirring to combine. Add pork and any resting juices to pan. Simmer for 2 minutes or until sauce thickens and pork is warmed through. Season to taste.
Meanwhile, place beans in a saucepan of boiling water and cook for 2 minutes or until just tender. Drain and set aside.
Place pork on plates, spoon over sauce and apple, top with sage and serve with beans.