Pork tenderloin with apple, caramelized leek, and honey-mustard sauce

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1. Prepare the potatoes
If you’re using pre-cooked potatoes, cut them in half and briefly fry them in a pan with a little olive oil until golden. If using raw potatoes, cut them into small cubes and fry covered for about 10–12 minutes, stirring every now and then.

2. Sear the pork tenderloin
Cut the tenderloin into slices about 2 cm thick, then season with salt and pepper. Fry in a well-heated pan with a little olive oil for 2–3 minutes on each side, until the meat is browned but still juicy. Remove from the pan and set aside for a moment.

3. Char the leek and apple
Place the leek on the same pan, cut side down, and fry until lightly charred and softened. Add the apple and cook for another 2–3 minutes, just until warmed through but not falling apart.

4. Mix the sauce
In a small bowl, combine the mustard, honey, lemon juice, olive oil, garlic and pepper. The sauce should be bold: slightly sharp, slightly sweet and fresh.

5. Bring everything together on the plate
Arrange the potatoes, charred leek, apple and pork tenderloin slices on a plate. Drizzle with the sauce, then sprinkle with nuts and fresh herbs.

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