Ingredients

• 125ml/4fl oz white wine vinegar
• 75g/2½oz clear honey
• 140g/5oz yellow mustard seeds
• 200ml/7fl oz beer
• 50g/1¾oz unsalted butter
• 1 banana shallot
• finely diced
• 50ml/2fl oz white wine
• 200ml/7fl oz double cream
• 2 tbsp olive oil
• 1 pork tenderloin
• fat removed and trimmed
• 200g/7oz green beans
• trimmed
• 500g/1lb 2oz potatoes
• 200ml/7fl oz double cream
• 100g/3½oz unsalted butter
• mustard cress (optional)

Directions

• For the homemade mustard
• heat the white wine vinegar and honey in a saucepan until the honey has dissolved. Add the mustard seeds and cook for a further 1-2 minutes
• then pour in the beer and bring the mixture to the boil.
• Blend the mixture in a food processor until smooth and creamy.
• Heat a medium frying pan and add the butter. Once hot and melted
• add the shallot and cook for 2-3 minutes. Add the white wine and simmer until the volume of liquid is reduced by half. Add two tablespoons of the mustard and all the cream
• then continue to heat for a couple of minutes to reduce it in volume .
• For the roasted loin of pork
• preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan. Fry the pork on all sides for a few minutes to seal it. Then cook it in the oven for 4-7 minutes. Set aside to rest for a few minutes.
• Meanwhile bring a pan of water to the boil and boil the potatoes for 10 minutes
• or until cooked through. Drain the potatoes. Put the cream and butter into a saucepan and warm until the butter is fully melted. Mash the potatoes and add the cream and butter mixture slowly
• beating to incorporate.
• Heat a large saucepan of boiling water and season with salt. Add the beans and cook for 2-3 minutes.
• Place some of the mustard onto a plate. Once the beans have been cooked
• drain them and roll them in the mustard.
• To serve
• place the beans and potatoes on serving plates. Once the meat has rested
• cut it into portions and place on the plates. Pour over the mustard sauce and garnish with mustard cress.