Pork Tenderloin with Mushrooms, Cider & Wholegrain Mustard

Tender pork medallions with deeply browned mushrooms in a cider, mustard and cream sauce, served with buttery mash and green beans. Rich and comforting, but the cider and mustard keep it from feeling too heavy.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim away any silver skin. Cut the tenderloins into 3–4 cm thick medallions. Pat dry and season well with salt and black pepper.

Step 2

Peel and cut the potatoes into even chunks. Put them into cold salted water, bring to the boil and cook for 15–18 minutes, until completely tender. Drain, steam-dry for a minute or two, then mash with the butter and warm milk. Season and keep warm.

Step 3

Heat a large frying pan over medium-high heat with the olive oil. Cook the pork in batches so the pan isn't crowded. Sear for roughly 2 minutes per side, until nicely browned. Remove to a plate. It does not need to be completely cooked yet.

Step 4

Add the butter to the same pan. Add the mushrooms and cook over fairly high heat for 6–8 minutes, stirring only occasionally. Let them properly brown rather than steam. Add the shallots and thyme and cook for another 3 minutes. Add the garlic and cook for 30 seconds.

Step 5

Pour in the cider. Scrape the browned bits from the bottom of the pan and let the cider reduce by roughly half, around 3–4 minutes. Add: chicken stock wholegrain mustard Dijon Worcestershire sauce Simmer for another 3 minutes.

Step 6

Return the pork and any resting juices to the pan. Simmer gently for 4–6 minutes, turning once, until the pork is just cooked through. Aim for roughly 63–65°C in the centre, then let it rest briefly in the sauce.

Step 7

Reduce the heat. Stir in the cream and simmer gently for 2–3 minutes until the sauce thickens slightly. Add the lemon juice and parsley. Taste and adjust with black pepper, mustard or salt if needed.

Step 8

Boil or steam the green beans for 4–5 minutes until tender but still bright. Drain and toss with butter and a little salt.

Step 9

Spoon the mash onto plates, add the pork medallions and plenty of mushrooms, then pour over the cider-mustard sauce. Serve the green beans alongside and finish with a little extra parsley and black pepper. A small extra spoon of wholegrain mustard stirred into the sauce right at the end is a good move if you want it a bit sharper.