Pork tenderloin with Tewkesbury mustard

Serves 4

Pork tenderloin with Tewkesbury mustard (Jason Lowe)

This is a simple dish to knock up with a no-nonsense sauce that you can make in just a minute. You can use pork tenderloin which sits under the rib cage, or the loin itself.

1-2 pork tenderloins weighing about 500-600g
Salt and freshly ground black pepper
Vegetable or corn oil for frying
A knob of chilled butter
4 shallots, peeled, halved and finely chopped
2tsp Tewkesbury mustard
250g crème fraîche
1tbsp chopped parsley

Cut the pork into 8 slices and flatten them slightly with the palm of your hand.

Heat a tablespoon or so of vegetable oil in a heavy or non-stick frying pan and fry the pork pieces on a high heat for a couple of minutes on each side.

Remove from the pan and keep warm. Add the butter to the pan and cook the shallots for 20-30 seconds, add the mustard and stir in the crème fraîche and simmer until the sauce thickens, then add the parsley and season to taste. Arrange the pork pieces on warmed serving plates and spoon the sauce on top.