Pork Tenderloin with mashed potato & honey & mustard cream sauce by Barry Horne
600g pork tenderloin
3-4 large potatoes
1 tbsp dijon mustard
1 tbsp wholegrain mustard
1 tbsp honey
120ml double cream
500ml chicken stock
100ml white wine
Small bunch of sage.
Salt & pepper to taste
Preheat the oven to 180 deg C.
Start by making the mashed potatoes. Peel and dice the potatoes into even size pieces and place in a pot of water, season with salt and place on a medium high heat and cook until tender. Mash or put through a ricer. Season the mashed potatoes with 25g of the butter and 50ml of the cream, salt and pepper.
Keep the mash warm while you cook the pork. Place a large pan on a medium high heat. While that heats up season the tenderloin with salt and pepper. Add a small amount of oil to the pan and sear the pork, cook on one side for 2-3 mins, turn and add the rest of the butter and the sage and baste all over. Transfer to the oven and put the pan to the side without washing it. Cook the tenderloin until it reaches an internal temp of 55 degrees C. Rest for 5-10 mins to bring the internal temperature up to around 62 degrees.
Make the sauce in the same pan that you seared the pork in, add the honey and mustard to the pan and cook for 1-2 mins add the white wine and cook until reduced, add the chicken stock and reduce it by two thirds.
Once reduced add the rest of the cream and season with salt and pepper.
Serve by plating a portion of the potato mash, topped with the sliced tenderloin and spoon over the sauce.