Mustard and herb crusted pork tenderloin with apples and potatoes

Ingredients

For 1 serving

• Pork tenderloin160 g
• Mustard1 tablespoon
• Breadcrumbs10 g
• Parsley5 g
• Thyme1 g
• Apple0.5
• Potatoes200 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, mustard,

In season: September – January

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into wedges of about 2 cm; wash and core the apple and cut it into wedges of similar thickness.
2. In a roasting tin toss the potatoes and apple with half the oil and a pinch of salt and roast for 15 minutes.
3. Meanwhile finely chop the parsley and thyme and mix them with the breadcrumbs. Season the tenderloin with salt and pepper.
4. Heat the remaining oil in a frying pan over high heat and sear the tenderloin for 4–5 minutes, turning, until browned all over.
5. Brush it with the mustard and press the herb breadcrumbs on top to form a crust.
6. Lay it in the tin with the potatoes and apples and roast for another 15–18 minutes, until the crust is golden and the meat is just pink in the centre; rest for 5 minutes and slice.