1kg pork fillet tenderloin
500g new potatoes, halved or quartered
2 tbsp olive oil
4 tbsp wholegrain mustard
4 tbsp clear honey
2 clove garlic, finely chopped
30g fresh sage (roughly chopped)
Sea salt and freshly milled black pepper
Preheat the oven to 190°C, gas mark 5.
Cook the potatoes in a large pan of boiling water for 5 minutes, then drain thoroughly.
Meanwhile, mix together the olive oil, mustard, honey, garlic and some seasoning.
Place the pork in a small roasting tin and arrange the potatoes around it.
Spoon or brush the mustard mixture over the pork and scatter the sage over.
Roast for 35-40 minutes, until the pork is thoroughly cooked and there is no pink meat, and the potatoes are golden and tender.
Remove the pork to a carving board and allow to rest for 5 minutes.
Meanwhile, add 1-2 tablespoons boiling water to the roasting juices in the tin and stir to incorporate, then bring back to the boil.
Slice the pork and serve with the sauce and the potatoes.
Some steamed Chantenay carrots are a great accompaniment to this dish.