Honey-butter pork tenderloin
Serves 4
60g butter 2 tbsp honey 600g pork tenderloin, trimmed Salt and black pepper 60ml chicken stock 1 tsp thyme leaves
To serve: Mashed potato
1. Preheat the oven to 190˚C/170˚C fan/ gas mark 5.
2. In an ovenproof casserole dish, melt the butter and honey together over a medium heat, stirring.
3. Season the pork with salt and black pepper. Add to the pan and cook for 4-5 minutes per side until lightly browned all over.
4. Transfer the casserole dish to the oven and roast for 8-10 minutes until the pork is just cooked through. Transfer to a plate and tent loosely with tin foil.
5. Place the dish back over a mediumhigh heat. Add the stock and thyme and allow to bubble for 2-3 minutes, using a wooden spoon to scrape up all the browned bits from the bottom.
6. Add any juices that have been released by the pork juices onto the plate. Simmer for 3-4 minutes until slightly reduced.
7. Slice the pork on the diagonal. Serve with creamy mashed potatoes and drizzle with the honeybutter sauce.