Mustard Pork Tenderloin, Crispy Potato Rounds & Broccoli

recipe

• Step 1
  Preheat the oven to 190°C. Wash and slice the potatoes into thin rounds.
• Step 2
  Add the potato rounds to a baking dish. Season with salt, pepper, thyme & a drizzle of olive oil. Roast in the oven for 10-15 minutes at 190°C.
• Step 3
  After 10–15 minutes, remove the dish from the oven. Pat the pork dry with a paper towel and add to the baking dish. Spread all over with mustard and season with salt, pepper, thyme & a drizzle of olive oil. Return to the oven for another 20–25 minutes at 190°C (count approx half an hour per 500g of filet mignon).
• Step 4
  In the meantime, wash and cut the broccoli into florettes. Steam them for a couple of min before roasting, for more tender veg.
• Step 5
  Remove the dish from the oven. Add the broccoli & season with salt, pepper, thyme & a drizzle of olive oil. Return to the oven for 10 minutes at 190°C.
• Step 6
  Remove the baking dish from the oven and leave to rest before slicing the pork into medallions.
• Step 7
  Serve the sliced mustard pork tenderloin with a side of crispy potatoes & broccoli. Season to taste & enjoy !