Filet mignon de porc, shiitakés, épinards et sauce au miel et à la moutarde

Ingrédients

• 400 g pork tenderloin (trimmed)
• 2 kipfler potatoes
• 1/2 red onion (sliced)
• 6 shiitake mushroom (sliced or halved depending upon size)
• 1 clove garlic - crushed
• 1 slice panchetta or bacon (cut into lardons)
• 1 handful spinach
• 2 tbsp honey
• 2 tsp wholegrain mustard
• salt
• pepper
• 1 tbsp olive oil

Préparation

1. 1

   Par boil the potatoes until tender enough to easily pierce with knife - approx 10 to 15 mins

2. 2

   Season meat with oil, salt & pepper.

3. 3

   Mix the honey & mustard together and set aside.

4. 4

   Sear pork in a hot pan until brown - approx 2-3 mins.

5. 5

   Place in the oven at 180c for 10-15 mins until internal temperature is 58c/140f.

6. 6

   Half way through the pork being in the oven, oil the 2nd pan and turn to medium heat.

7. 7

   Add potatoes and cook for 2 mins until golden brown on one side, add panchetta and cook for a further 2 mins.

8. 8

   Add mushrooms, onion & garlic. Cook for a further 5 mins or until veg is cooked

9. 9

   At this point remove pork from oven and allow to rest covered lightly in foil for 4 mins

10. 10

    Add spinach to pan, remove from the heat and stir. The residual heat will wilt the spinach sufficiently.

11. 11

    To serve place drizzle of honey mustard on plate, top with vegetable mixture and place the sliced pork on top.