Pork Tenderloin with Dijon Mustard and Honey

This is my signature plate. It is so simple to prepare, and at the same time it is always a success. Dijon mustard and honey give a sweet taste to the juicy tenderloin. Normally I like to serve it with red cabbage but this time I had those lovely little baby potatoes so colorful that just looked perfect for my  tenderloin.
This recipe is very versatile. If I have some guests who cannot eat pork I replace it with beef tenderloin and it is equally delicious.

Ingredientes:
Serve 4

500g Pork tenderloin
2 tablespoon dijon mustard
1 teaspoon honey
1/2 lemon juice
1 glass white wine
3 tablespoons olive oil
4 leaves of fresh sage
salt and fresh grounded pepper

BABY POTATOES SALAD

500g mixed baby potatoes
2 teaspoon fresh rosemary chopped
2 tablespoon olive oil
salt and pepper

Season the Pork tenderloin with salt and fresh ground pepper. In a pan put the oil and the fresh sage and heat on medium high heat. Add the meat and let it cook on all four sides until it becomes golden brown.  In a bowl mix the Dijon mustard, honey and lemon juice. Mix well and cover the meat by spreading the sauce on top of it with a brush. Reduce the heat to medium low. Add white wine and let it simmer for about 20 mins.
Remove the meat and let it cool covered, and put the sauce aside in a bowl to keep it warm.

Meanwhile wash the potatoes and dry them with some kitchen paper. Cook the potatoes by steam. They will be cooked in about 8-10 minuets. Chop fresh rosemary and cut the potatoes in half. Season them with oil, salt, pepper and fresh chopped rosemary.

Cut the tenderloin in thick slices and place them in your serving plate. Pour the mustard sauce on top of the meat and serve it with the baby potato salad on the side.
Ready to go. Now is time to enjoy this delicious plate.