In this classic and comforting dish, our juicy pork tenderloin is finely sliced and served over a creamy honey & wholegrain mustard sauce. Garlicky spring greens and creamy mash are served on the side.
Prep Time
35 min
Cuisine
British
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1 pot of Cornish clotted cream (40g)<span class="strong">†</span>
150g spring greens
300g potatoes
2 x 125g British pork tenderloin
1 honey pot (25g)
Typical Values
per 100g
per serving
Energy
479 kJ 114 kcal
1934 kJ 460 kcal
Fat of which saturates
4.1 g 2.1 g
16.6 g 8.7 g
Carbohydrate of which sugars
10.9 g 3.3 g
44.2 g 13.2 g
Fibre
1.1 g
4.3 g
Protein
8.4 g
33.8 g
Salt
0.12 g
0.47 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (mustard, sulphites, milk)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Peel the potatoes and cut them into bite-sized pieces
Add the potatoes to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender, then drain and return to the pot to steam dry
2
Meanwhile, peel and finely chop (or grate) the garlic
Separate the spring greensleaves, discarding any tough stalks
Layer the leaves over each other, roll them up, then slice into thin strips
3
Heat a wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a high heat
Once hot, add the pork tenderloin with a pinch of salt & pepper & cook for 2-3 min, turning occasionally so that all sides are seared
Transfer the pork to a baking tray & put it in the oven for 8-10 min or until cooked through, then set aside to rest for 5 min
4
Meanwhile, return the pan with a drizzle of olive oil over a medium heat
Once hot, add the spring greens, 1/2 of the garlic and a splash of cold water
Cover with a lid and cook for 2-3 min or until tender
Season lightly with salt and pepper, then transfer to a plate and cover with tin foil to keep warm until serving
5
Return the pan to a medium heat with a knob of butter
Once melted,add the remaining garlic and cook for 1 min
Add 1/2 tsp [1 tsp] flour and stir until combined
Add the Shaoxing wine and cook for 20 sec, then add 150ml [300ml]water, the wholegrain mustard, the honey and a generous pinch of salt and cook for 4-5 min or until thickened to a sauce-like consistency
6
Meanwhile, return the potatopot to a low heat with a splash of milk and a generous knob of butter
Mash until smooth, then season with a generous pinch of salt and pepper
7
Remove the sauce from the heat, stir through the clotted cream and pour in any resting juices from the pork – this is your creamy honey mustard sauce
8
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