Pork tenderloin with crushed potatoes and mustard sauce recipe
 85g/3oz pork tenderloin2 sprigs fresh rosemarysalt and freshly ground black pepper1 tbsp olive oil15g/½oz butter 85g/3oz pork tenderloin 2 sprigs fresh rosemary salt and freshly ground black pepper 1 tbsp olive oil 15g/½oz butter 8 Anya potatoes, halved15g/½oz butter2 tbsp chopped fresh chivessalt and freshly ground black pepper 8 Anya potatoes, halved 15g/½oz butter 2 tbsp chopped fresh chives salt and freshly ground black pepper 100ml/3½fl oz double cream1 tsp Dijon mustard1 tbsp lemon juice 100ml/3½fl oz double cream 1 tsp Dijon mustard 1 tbsp lemon juice Method Preheat the oven to 180C/350F/Gas 4.For the pork, make two incisions in the tenderloin with the tip of a sharp knife and poke the rosemary sprigs into the holes. Season well with salt and freshly ground black pepper.Heat the olive oil in an ovenproof frying pan and sear the meat all over for 2-3 minutes, or until golden-brown. Add the butter to the pan, then transfer to the oven to roast for 10-12 minutes, or until the pork is cooked through. (The juices will run clear when the pork is pierced in the thickest part with a skewer.) Remove from the pan and allow to rest on a warm plate. For the potatoes, cook the potatoes in a pan of boiling water for 7-8 minutes, or until tender, then drain and crush lightly, adding the butter and chives. Season, to taste, with salt and freshly ground black pepper. For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice. To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the edges of the plate. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the pork, make two incisions in the tenderloin with the tip of a sharp knife and poke the rosemary sprigs into the holes. Season well with salt and freshly ground black pepper. For the pork, make two incisions in the tenderloin with the tip of a sharp knife and poke the rosemary sprigs into the holes. Season well with salt and freshly ground black pepper. Heat the olive oil in an ovenproof frying pan and sear the meat all over for 2-3 minutes, or until golden-brown. Add the butter to the pan, then transfer to the oven to roast for 10-12 minutes, or until the pork is cooked through. (The juices will run clear when the pork is pierced in the thickest part with a skewer.) Remove from the pan and allow to rest on a warm plate. Heat the olive oil in an ovenproof frying pan and sear the meat all over for 2-3 minutes, or until golden-brown. Add the butter to the pan, then transfer to the oven to roast for 10-12 minutes, or until the pork is cooked through. (The juices will run clear when the pork is pierced in the thickest part with a skewer.) Remove from the pan and allow to rest on a warm plate. For the potatoes, cook the potatoes in a pan of boiling water for 7-8 minutes, or until tender, then drain and crush lightly, adding the butter and chives. Season, to taste, with salt and freshly ground black pepper. For the potatoes, cook the potatoes in a pan of boiling water for 7-8 minutes, or until tender, then drain and crush lightly, adding the butter and chives. Season, to taste, with salt and freshly ground black pepper. For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice. For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice. To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the edges of the plate. To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the edges of the plate.