Prep 10 mins
Cook 20 mins
Another one from Good Food Magazine. The recipe suggests serving with saffron rice and a simple salad, but I made mash and roasted veggies.
- 2 (300 g) pork tenderloin
- 2 tablespoons flour
- salt and pepper
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 200 ml vegetable stock (cube is fine)
- 2 tablespoons maple syrup
- 2 tablespoons coarse grain mustard
- 1 lemon, juice of
- 2 tablespoons flat leaf parsley
- Cut pork into 3cm thick slices.
- Put the flour with salt and pepper into a large plastic bag, and add the pork and shake to coat.
- Heat the oil in a large frying pan and add the pork and quickly fry until it is browned all over. Cook for about 5 minutes, then remove to a plate and keep warm.
- Add a bit more oil to the pan if needed, and fry the onion until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little. Stir in the maple syrup, mustard and lemon juice and bring back to the boil, stirring well.
- Return the pork to the pan, turn down the heat and gently simmer for a further 3-4 minutes until it's cooked through.
- Sprinkle with parsley and serve.