Pork With Honey Mustard Sauce

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