Bacon-Wrapped Pork Tenderloin, Mash & Greens

Boil a kettle, then preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the garlic, then peel and chop the potatoes into rough, bite-sized pieces

Add the potatoes and peeled garlic to a pot of plenty of boiled water with a pinch of salt 

Cook over a high heat for 10-15 min or until fork-tender, then drain and return them to the pot

Meanwhile, re-boil a kettle

Roll each piece of pork tenderloin in 2 rashers of smoked streaky bacon

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat 

Once hot, add the wrapped pork to the pan and cook for 4-5 min on each side or until browned 

Tip: turn the pork very gently so the bacon doesn't fall off 

Once browned, transfer the pork to an oiled baking tray (reserve the pan for step 7!) 

Drizzle the honey over the pork  and put in the oven for 7-9 min or until cooked through 

Once done, remove from the oven and leave to rest until serving

Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up & slice into thin strips

Add the sliced spring greens to a pot of plenty of boiling water with a pinch of salt and cook for 3-4 min or until tender

Once tender, drain and set aside until serving

Meanwhile, return the drained potatoes to a low heat with a splash of milk and a large knob of butter

Mash until smooth

Pour away most of the oil from the pork tenderloin pan, leaving around 1 tsp [2 tsp] in the pan

Return the pan to a medium heat and add the clotted cream, wholegrain mustard and a generous grind of black pepper

Cook for 1 min, whisking until fully combined – this is your wholegrain mustard sauce