Pork tenderloin, shiitake, spinach, honey mustard sauce

🧂 Ingredients

• 400 g pork tenderloin

  trimmed
• 2 kipfler potatoes
• 1/2 red onion

  sliced
• 6 shiitake mushroom

  sliced or halved depending upon size
• 1 clove garlic - crushed
• 1 slice panchetta or bacon

  cut into lardons
• 1 handful spinach
• 2 tbsp honey
• 2 tsp wholegrain mustard
• salt
• pepper
• 1 tbsp olive oil

Instructions

• 1 Par boil the potatoes until tender enough to easily pierce with knife - approx
  10 to 15 mins
• 2 Season meat with oil, salt & pepper.
• 3 Mix the honey & mustard together and set aside.
• 4 Sear pork in a hot pan until brown - approx 2-3 mins.
• 5 Place in the oven at 180c for 10-15 mins until internal temperature is 58c/140f.
• 6 Half way through the pork being in the oven, oil the 2nd pan and turn to medium
  heat. 
• 7 Add potatoes and cook for 2 mins until golden brown on one side, add panchetta
  and cook for a further 2 mins.
• 8 Add mushrooms, onion & garlic. Cook for a further 5 mins or until veg is cooked
• 9 At this point remove pork from oven and allow to rest covered lightly in foil
  for 4 mins
• 10 Add spinach to pan, remove from the heat and stir. The residual heat will wilt
  the spinach sufficiently.
• 11 To serve place drizzle of honey mustard on plate, top with vegetable mixture and
  place the sliced pork on top.

Nutrition Info