First up peel your potatoes and cut them in to small cubes, get them into boil for around 10 minuets until soft, then remove from the boil. Next up is the tenderloin, cut any fat or silver skin off using a sharp knife, now cover in the honey and mustard seasoning and put onto the grill at 180c basting in butter every 10 minutes.
The Side...… Place your wok on to the grill and add some oil, allow to get hot and add your bacon lardons, fry until crispy then add your potatoes , after around 2 minuets pour into a bowl until they are needed in the next step. Pour single cream into your wok and add the Philadelphia, keep mixing until you get a steady consistency, now add 2 tea spoons of whole grain mustard a nice glug of white wine and a sprinkle of smoked sea salt (taste and add more if required), add your spinach to the sauce once this has wilted down you can add back in your bacon and potatoes and stir in.
Remove your tenderloin from the grill, slice and plate up. Add your creamy potato side to the plate ….. NOW TUCK IN AND ENJOY
• Pork Tenderloin
• Potatoes
• Single Cream
• Philadelphia
• Honey Mustard Seasoning
• Whole Grain Mustard
• Olive oil
• Bacon Lardons
• White Wine
• Smoked Sea Salt
• Spinach
• Butter
