Creamy pork tenderloin with sage and roast potatoes

Name: Creamy pork tenderloin with sage and roast potatoes
Total time: 1 h
Cuisine: British
Ingredients: 700g pork tenderloin, sliced into 2 cm medallions; 1kg potatoes, cut into chunks; 3 tbsp olive oil; 25g butter; 1 onion, finely chopped; 8 fresh sage leaves, shredded; 1 tbsp wholegrain mustard (gluten free); 200ml double cream; 100ml water

Golden pork medallions in a mustardy cream sauce with crisp roast potatoes alongside.

Time1 hr
LevelMedium
Costabout £2.40 a head
Oven220°C (200°C fan)

4 servings

Ingredients

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700 gpork tenderloinsliced into 2 cm medallions
1 kgpotatoescut into chunks
3 tbspolive oil
25 gbutter
1onionfinely chopped
8fresh sage leavesshredded
1 tbspwholegrain mustard (gluten free)
200 mldouble cream
100 mlwater

Method

1
Heat the oven to 220°C (200°C fan). Toss the potatoes in 2 tbsp oil and plenty of salt. Roast on a tray for 45 minutes, turning once, until crisp.
45 min
2
Season the pork. Heat the last tbsp oil and the butter in a large frying pan and fry the pork for 3 minutes each side until golden. Lift out.
6 min
3
Cook the onion and sage in the same pan for 5 minutes until soft.
5 min
4
Stir in the mustard, cream and water. Simmer for 3 minutes until slightly thickened.
3 min
5
Return the pork and any juices and warm through for 2 minutes. Serve with the potatoes.
2 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.