Pork Tenderloin with Mustard Greens & Crispy Potatoes

• 900gMaris Piper potatoes, cut into 3cm chunks
• 2rosemary sprigs, leaves finely chopped
• 2garlic cloves, grated
• 3 tbspolive oil
• fine salt, to taste
• black pepper, to taste
• 650gpork tenderloin, usually 2 fillets
• 2 tbspDijon mustard
• 1 tbspwholegrain mustard
• 1shallot, finely sliced
• 120gsoured cream
• 60mlwater
• 120gspinach
• 180gspring greens, finely shredded
• 15gchives, finely chopped (optional)
• 4 tbspextra wholegrain mustard, as an optional table condiment (optional)

Method

1. 1Heat the oven to 220°C fan. While it heats, chop the potatoes, rosemary and garlic, slice the shallot, and shred the spring greens.
2. 2Toss the potatoes and rosemary with 2 tbsp of the olive oil, salt and pepper on a large roasting tray. Roast for 35 to 40 minutes until deeply golden, crisp at the edges and tender through, turning once halfway.
3. 3After 30 to 35 minutes, when the potatoes are well coloured, turn the garlic through them using the oil already on the tray. Roast for a final 5 minutes until the garlic is fragrant and the potatoes are crisp.
4. 4Rub the pork with 1 tbsp Dijon mustard and season with salt and pepper. Heat the remaining 1 tbsp olive oil in a large frying pan over a medium heat. Cook the pork for about 18 to 22 minutes, turning regularly, until browned and the thickest part reaches 75°C for 30 seconds. Start this when the potatoes have about 25 minutes left; cook longer if needed to reach the temperature.
5. 5Rest the pork on the chopping board for 5 minutes until the juices settle. Keep any juices on the board for the sauce.
6. 6Lower the heat under the frying pan and cook the shallot for 2 minutes until softened, scraping up the browned bits. Stir in the remaining 1 tbsp Dijon mustard, the wholegrain mustard, soured cream and water until you have a loose, glossy sauce.
7. 7Add the spinach and spring greens, then cook for 2 to 3 minutes until the leaves are wilted but still bright. Stir in the resting juices and season with salt and pepper if needed; keep the sauce loose enough to spoon visibly over the leaves.
8. 8Spoon the mustard greens and sauce onto warm plates, then slice the pork into thick medallions and arrange it over the leaves. Pile the potatoes alongside rather than underneath, leaving them crisp, and scatter over the chives if using. Pass the extra wholegrain mustard at the table if wanted.

Per serving

kcal

599

protein

42.4g

fibre

7.6g

carbs

47.2g

fat

27g