Pork Tenderloin with Honey Mustard Sauce

Crisp, golden baby potatoes start well before cooking. Once cut and simply seasoned with olive oil, salt and pepper, the trick is to give them space on the baking tray. Packed too tightly, they steam and turn soft instead of roasting. Spaced out, the hot air circulates freely and they develop that irresistible texture.

Preheat the oven to 200°C (400°F). This high heat crisps the outside while leaving the inside wonderfully soft. While the potatoes brown, we will move on to the heart of the dish.

The main challenge with pork tenderloin is keeping it tender. To get there, the first step is to sear it. In a very hot pan, quickly brown each side of the meat. This golden crust is not just for looks: it is where the flavour comes from. Just make sure the meat is well dried before it goes into the pan, so that it caramelises properly.

Once well browned, the meat finishes cooking in the oven. To be absolutely sure of perfect cooking, your best ally is a cooking thermometer: it takes the guesswork out. The secret to a pink, tender pork tenderloin is to reach a core temperature of 63°C (145°F). As soon as it gets there, take the meat out straight away.

Then comes the crucial step to keep the pork tenderloin from drying out: resting. Place the tenderloin on a chopping board and cover it loosely with foil for about 10 minutes. This pause lets the juices, drawn to the centre by the heat, spread evenly through the meat again. Skip this step and you risk losing all that juiciness when you slice it.

Use these precious minutes of rest to make the finishing touch of the dish in the same pan, still full of cooking juices.

While your tenderloin rests, the still-hot pan is your best friend. Whatever you do, do not clean it! The golden bits stuck to the bottom are concentrated flavour and will form the base of your sauce. In under 10 minutes, the side and the sauce will be ready at the same time as the meat.

To make an easy honey mustard sauce full of flavour, follow these few steps in the same pan:

1. Soften a finely chopped shallot until translucent.

2. Pour in a splash of white wine to deglaze. With a wooden spoon, scrape the bottom of the pan to lift all the juices.

3. Add the stock, the cream, the honey and the mustard.

4. Simmer for 3 to 4 minutes. This reduction thickens the sauce slightly and concentrates the flavours.

While the sauce simmers gently, take care of the green beans. Cook them for 4 to 5 minutes in a pan of boiling salted water so they stay crisp. Drain them, then toss them with a little butter, garlic and fresh parsley. Everything is now hot and ready to plate.

Your tenderloin has now rested perfectly and its juices have spread back through the meat for maximum tenderness. To serve, cut it into medallions about 2 cm thick. The lovely pink colour in the centre is the sign of perfect cooking, and this cut lets the sauce coat every piece.

Now assemble your masterpiece. Fan out a few medallions on the plate with the golden potatoes and a small nest of green beans. Spoon the creamy sauce generously over the meat, for a dish that looks as good as it tastes.

And for the perfect match, which wine goes with pork in honey mustard sauce? A rounded white such as a Burgundy Chardonnay balances the richness of the sauce. If you prefer red, choose a light Pinot Noir: its red-fruit notes complement the dish without masking its delicate flavours.