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Prep Time
35 min
Cuisine
British
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
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
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 |
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.
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
Meanwhile, peel and finely chop (or grate) the garlic
Separate the spring greens leaves, discarding any tough stalks
Layer the leaves over each other, roll them up, then slice into thin strips
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
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
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
Meanwhile, return the potato pot 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
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
Once rested, slice the pork finely
Lay the pork over the creamy honey mustard sauce with the mash and greens to the side
Enjoy!