Honey Mustard Pork Tenderloin with Root Vegetables

Ingredients

• 2 x 400g pork tenderloins
• 3 tbsp wholegrain mustard
• 400 g baby new potatoes, halved
• 4 medium carrots, peeled, halved lengthways
• 3 medium parsnips, peeled, quartered lengthways
• salt and black pepper
• 2 red onions, cut into wedges
• 4 cloves garlic, unpeeled
• 1 tsp dried thyme
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tbsp Dijon mustard
• Apple and fennel slaw, to serve
• Fresh thyme, to serve
• Steamed greens, to serve

Method

1. Heat the oven to 200°C/fan 180°C. Whisk the wholegrain mustard, honey, Dijon and 1 tbsp olive oil together in a small bowl with a good pinch of salt and a generous grind of pepper — you want a glossy, spoonable glaze.
2. Tip the potatoes, carrots, parsnips, red onion wedges and whole garlic cloves into a large roasting tin. Drizzle with the remaining tablespoon of olive oil, scatter over the dried thyme, season well and toss until everything is glistening. Spread out in a single layer.
3. Roast for 15 minutes, until the edges of the vegetables are starting to colour and the potatoes have lost their raw sheen.
4. While the veg is in the oven, pat the pork tenderloins dry and brush them generously with the honey mustard glaze on all sides — really lacquer them.
5. Pull the tin out, nudge the vegetables aside to make space, and lay the glazed tenderloins on top. Spoon over any glaze left in the bowl.
6. Return to the oven for 20–25 minutes, until the pork reaches an internal temperature of 63°C and the glaze has darkened and caught in places. The vegetables should be tender, caramelised at the edges and the garlic soft enough to squeeze from its skin.
7. Lift the pork onto a board and rest for 5 minutes — this is non-negotiable, the juices need to settle. Slice thickly on the diagonal.
8. Pile the roasted veg onto plates or a warm platter, lay the pork over the top, and spoon the pan juices generously over everything. Finish with a squeeze of lemon and a scattering of fresh thyme.