Honey mustard pork tenderloin with sweet potatoes and green beans

Ingredients

For 1 serving

• Pork tenderloin150 g
• Honey1 teaspoon
• Mustard1 tablespoon
• Sweet potatoes180 g
• Green beans150 g
• Extra virgin olive oil10 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: mustard,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Peel the sweet potatoes and cut them into cubes of about 2 cm, toss them in a roasting tin with half the oil, the thyme and a pinch of salt and put them in the oven.
2. In a small bowl mix the honey and mustard until smooth. Season the pork fillet with salt and pepper.
3. After the potatoes have had 10 minutes, heat the remaining oil in a frying pan over high heat and brown the fillet for 4–5 minutes on all sides, until golden.
4. Brush it with the glaze, lay it in the tin with the potatoes and roast at 200 °C for 15 minutes, until the glaze is glossy and caramelised and the potatoes are tender and golden at the edges.
5. Meanwhile top the green beans and boil them in salted water for 8 minutes, until tender but crisp; drain.
6. Rest the fillet for 3 minutes, slice it and serve with the sweet potatoes, green beans and the juices from the tin.