Pork Tenderloin with Mustard Greens & Crispy Potatoes

Ingredients

• 900g Maris Piper potatoes, cut into chunks
• 2 rosemary sprigs, leaves chopped
• 2 garlic cloves, grated
• 3 tbsp olive oil
• 650g pork tenderloin
• 1 tbsp wholegrain mustard
• 120g spinach
• 1 shallot, finely sliced
• 2 tbsp Dijon mustard
• 120g double cream
• 180g spring greens, finely shredded
• salt and black pepper to taste
• 15g chives, finely chopped
• Apple and fennel slaw, to serve
• crusty bread, to serve
• extra wholegrain mustard, to serve

Method

1. Heat the oven to 220°C fan. Toss the potato chunks with 2 tablespoons of the olive oil, the chopped rosemary, salt and black pepper, and spread them in a single layer on a tray — crowded potatoes steam, spaced potatoes crisp. Roast for 35 to 40 minutes, turning once, until deeply golden and cracked at the edges.
2. Stir the grated garlic into the final tablespoon of olive oil and spoon it over the tray for the last 5 minutes only. Any earlier and the garlic burns — burnt garlic turns the whole tray bitter, so watch it and pull the moment it smells fragrant and turns pale gold.
3. Pat the pork tenderloin dry — water means steam, and steam means no browning. Rub it all over with 1 tablespoon of the Dijon and season generously with salt and black pepper before it hits the pan.
4. Get a stainless or cast-iron pan properly hot with a slick of oil. Sear the tenderloin for 10 to 12 minutes total, turning every couple of minutes so it colours deeply on every side. If your pan is small, do it in two goes — crowd the pan and the meat sweats instead of browning, and you lose the fond you need for the sauce. Pull at 60°C internal; it carries up to 63°C resting on the board for 5 minutes.
5. Tip most of the fat from the pan but leave the brown stuck bits — that's your sauce base. Soften the shallot over medium heat for 2 minutes until translucent, scraping the fond up as it goes.
6. Stir in the remaining tablespoon of Dijon and the wholegrain mustard, then the soured cream with a splash of water to loosen everything into a glossy, spoonable sauce. Taste it now — adjust the salt and pepper before the greens go in.
7. Add the spinach and shredded spring greens and let them wilt into the mustard sauce for 2 to 3 minutes — they should stay bright and silky, not collapse into a dull tangle. Taste again and adjust.
8. Slice the rested pork into thick medallions and fold any juices from the board back into the greens — nothing good gets left behind.
9. Pile the mustard greens onto warm plates, fan the pork medallions over the top, tumble the crispy potatoes alongside, scatter the chopped chives across everything, and serve with crusty bread and a spoon of extra wholegrain mustard on the side.