Pork Tenderloin with Creamy Mustard Mash Recipe

(2 ratings)

Pork Tenderloin with Creamy Mustard Mash and Sticky Prune Sauce
Preparation Time30 mins
Cooking Time1 hours
Total Time1 hours 30 mins
Nutrition Per PortionRDA
Calories465 Kcal23%
Fat11 g16%
Saturated Fat3 g15%

Did you know Soya milk is a great alternative for those with dairy intolerances. It’s thought to ease menopausal symptoms and has been linked to lowering cholesterol. Prunes are an essential superfood and also help to reduce cholesterol. Never stint on the quality of meat you buy. Even if it’s not organic, buy from a reputable butcher who knows where his meat comes from. The difference in eating quality is marked and you’ll feel better knowing the animal was humanely reared.


For the pork

  • 1tbsp olive oil
  • 1 large (or 2 small) outdoor-reared pork tenderloin fillet

For the mash

  • 1kg (2lb 4oz) Vivaldi potatoes, peeled and halved
  • 200ml (7fl oz) soya milk
  • 3tbsp Dijon mustard

For the sauce

  • 200g (7oz) pitted prunes, chopped
  • 250ml (9fl oz) red wine


  1. Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Heat the oil in an ovenproof pan, then season the pork and brown on all sides. Finish in the oven for 20 minutes or until cooked through. Let the pork rest for 10 minutes, covered in foil.

  2. Place the potatoes in a large pan of cold water, bring to the boil and simmer for 15 to 20 minutes or until very tender. Drain and mash until smooth, then season and gradually beat in the soya milk and mustard.

  3. Place the prunes in a small saucepan with the wine and simmer gently for 15 minutes. If you prefer it more "saucey", add more wine but bubble off the alcohol. Serve warm with the pork and mash.

Top Tip for making Pork Tenderloin with Creamy Mustard Mash

You can prepare the potatoes and sauce the day before and refrigerate, but you need to cook the pork just before serving.