Pork tenderloin with mustard cream sauce and roast potatoes

Ingredients for 4 portions

• 800 gPork tenderloin, 2 tenderloins
• to tasteSalt
• to tasteBlack pepper
• 1 tbspRapeseed oil, for frying
• 1 tbspButter
• 1Yellow onion, finely chopped
• 100 mlWhite wine
• 200 mlDouble cream
• 2 tbspMustard

On the side

• 1 kgPotato, in chunks
• 2 tbspRapeseed oil, for the potatoes

Method

1. Heat the oven to 200 °C. Peel the potatoes and cut them into chunks. Toss with the oil and some salt on a baking tray.
2. Roast the potatoes for about 40 minutes, turning them halfway, until golden and tender.
3. Meanwhile, trim any membrane and sinew from the tenderloins and season with salt and pepper.
4. Heat the oil and butter in a frying pan and brown the tenderloins all over on a medium-high heat, 6–8 minutes.
5. Transfer the meat to an ovenproof dish and roast alongside the potatoes for 12–15 minutes, until just faintly pink in the middle.
6. Meanwhile, soften the onion in the frying pan for about 4 minutes. Pour in the wine and let it reduce by half, then stir in the cream and mustard and simmer for 3–4 minutes until the sauce thickens.
7. Rest the meat for a few minutes, slice it into medallions and add any juices to the sauce. Season the sauce with salt and pepper and serve with the potatoes.

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