Ingredients
| 1 |
salt and pepper, to taste |
| 10 |
oz pork tenderloin fillet (2 steaks or boneless chops) |
| 1/2 |
tbsp vegetable oil |
| 6 |
oz green beans, topped |
For the mustard mash: |
| 2 |
medium potatoes, peeled and diced |
| 6 |
tbsp water |
| 2 |
tsp mustard, wholegrain |
| 1 |
tbsp butter |
| 1 |
salt and pepper, to taste |
| 2 |
tsp dried chives |
For the port and onion gravy: |
| 1 |
onion, sliced finely |
| 1/2 |
tbsp butter |
| 3 |
fl oz red wine (port) |
| 1 |
tbsp tomato paste |
| 1 |
stock cubes, beef |
| 3 |
tbsp water |
Directions
- Preheat the oven to 200C/400F/Gas 6.
- Season the pork tenderloin with salt and pepper, to taste.
- Heat a small frying pan, add the vegetable oil, and when hot, add the pork.
- Seal on all sides, to get a good colour (30-40 seconds) each side, then place into a hot oven, to finish cooking, for 5-7 minutes.
- To make the mustard mash, place the diced potato into a microwave-proof bowl, with the water, and cling film over the top.
- Microwave for 6 minutes, or until cooked.
- Drain any excess water away, then mash. Stir in the mustard and the butter, season to taste, then add the chives, just before serving.
- To cook the green beans, simply place the beans into the boiling water, to cook for 2-3 minutes.
- Drain, then season to taste.
- To make the port and onion gravy, place the finely sliced onion into a small pan with the butter, to fry for 2-3 minutes, or until softened and a good golden colour.
- Add the port, flambe briefly, then add the tomato puree, crumble in the beef stock cube, and add enough water, to loosen.
- Cook for a further 3-4 minutes.
Categories
Pork, Main Dish, English
|
