Herb-crusted pork tenderloin with mashed potatoes

Ingredients

For 1 serving

• Pork tenderloin170 g
• Rosemaryto taste
• Fresh sage2 g
• Extra virgin olive oil1 teaspoon
• White wine30 ml
• Potatoes200 g
• Lactose-free milk60 ml
• Butter10 g
• Nutmegto taste
• Saltto taste
• Black pepperto taste

Contains: lactose, sulphites

Method

1. Peel the potatoes, cut them into pieces and put them in cold salted water; bring to the boil and cook over medium heat for 20 minutes, until they crush with a fork.
2. Meanwhile finely chop the rosemary and sage, mix them with salt and pepper and rub the pork tenderloin with the herbs on all sides.
3. Heat the oil in a frying pan over medium-high heat and brown the tenderloin for 2–3 minutes per side, until golden all over.
4. Deglaze with the white wine, lower the heat, cover and cook for 10–12 minutes, turning it a couple of times, until it feels firm but springy when pressed in the centre. Let it rest, covered, for 5 minutes so the juices stay in when you slice it.
5. Drain the potatoes and pass them through a ricer; return them to low heat with the warm lactose-free milk, the butter and a grating of nutmeg and whisk for 2 minutes, until the mash is smooth and creamy.
6. Slice the tenderloin into medallions and serve with the mash, spooning over the pan juices.