- 85g/3oz pork tenderloin
- 2 sprigs fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 15g/½oz butter
- 8 Anya potatoes, halved
- 15g/½oz butter
- 2 tbsp chopped fresh chives
- salt and freshly ground black pepper
- 100ml/3½fl oz double cream
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Preheat the oven to 180C/350F/Gas 4.
- For the pork, make two incisions in the tenderloin with the tip of a sharp knife and poke the rosemary sprigs into the holes. Season well with salt and freshly ground black pepper.
- Heat the olive oil in an ovenproof frying pan and sear the meat all over for 2-3 minutes, or until golden-brown. Add the butter to the pan, then transfer to the oven to roast for 10-12 minutes, or until the pork is cooked through. (The juices will run clear when the pork is pierced in the thickest part with a skewer.) Remove from the pan and allow to rest on a warm plate.
- For the potatoes, cook the potatoes in a pan of boiling water for 7-8 minutes, or until tender, then drain and crush lightly, adding the butter and chives. Season, to taste, with salt and freshly ground black pepper.
- For the sauce, place the cream into a small pan and simmer for 4-5 minutes, or until reduced by about a third in volume, then stir in the mustard and lemon juice.
- To serve, spoon the crushed potatoes onto a serving plate. Thickly slice the pork and arrange on top of the potatoes, then spoon the sauce around the edges of the plate.