Pork tenderloin with mushroom sauce & roasted potatoes

Ingredients

• 300 gpork tenderloin
• 400 gsmall baby potatoes
• 200 gchestnut mushrooms
• 1 pconion — small
• 1 clovegarlic
• 150 mlcooking cream
• 1 tspgrainy Dijon mustard
• 1 tbspolive oil
• 15 gbutter
• 5 gfresh thyme
• ½ tspfine sea salt
• ¼ tspfreshly ground black pepper

Method

1. 1

   Halve the larger baby potatoes and pre-cook them for 8 minutes. Drain and let them steam dry briefly.

2. 2

   Meanwhile, slice the mushrooms, finely chop the onion, and mince the garlic.

3. 3

   Heat the olive oil in a large frying pan and roast the baby potatoes for about 8–10 minutes until golden brown. Remove them from the pan and keep warm.

4. 4

   Cut the pork tenderloin into medallions of about 3 cm thick and season with half of the salt and black pepper.

5. 5

   Melt half of the butter in the same pan and fry the medallions for about 2–3 minutes per side. Remove them from the pan and let them rest.

6. 6

   Add the remaining butter to the pan and fry the mushrooms and onion for about 4 minutes over high heat.

7. 7

   Add the garlic and the leaves from half of the thyme and fry for 30 seconds.

8. 8

   Add the cooking cream and Dijon mustard. Stir and let the sauce gently reduce for 2–3 minutes.

9. 9

   Season the sauce with the remaining salt and a little extra black pepper, if desired.

10. 10

    Return the pork tenderloin to the sauce and heat for another 1–2 minutes, until the meat is cooked through but still juicy.

11. 11

    Serve with the roasted baby potatoes and sprinkle with the remaining thyme.