Ingredients

• 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

Directions

• 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.