Pork tenderloins are usually pretty cheap and not too high in fat but be careful not to overcook them as they can become dry. Serve with some greens or salad and new potatoes.
Pork with maple & mustard sauce – to serve 4
- 2 pork tenderloins, about 300g each
- 1 tbsp flour
- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 200ml vegetable stock
- 2 tbsp maple syrup
- 2 tbsp wholegrain mustard
- juice of 1 lemon
Cut the pork into 3cm thick slices. Put the flour and some salt and pepper in a food bag, add the pork slices, then shake well to coat the pork with the seasoned flour. Heat the oil in a large, non-stick pan and quickly fry the pork until browned. Continue to cook for about 5 minutes, then remove to a warm dish and cover with foil.
Add the onion to the pan, then fry quickly until lightly coloured. Add a bit more oil if you need it. Add the stock and bring to the boil. Boil for a couple of minutes to reduce the stock, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring.
Return the pork to the pan and simmer gently for another few minutes or until just cooked through. Sprinkle with some parsley if you have some.
Wine Suggestion: The maple syrup and mustard give a sort of sweet and sour effect which you need to balance with a little bit of sweetness in the wine but also a savoury character – try an Alsace Pinot Gris.
(Original recipe from BBC Good Food)