Pork Tenderloin with Mustard Sauce

Serves: Serves 4

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ready In: 30 mins

1¼ lb - pork tenderloin

1 large - fennel (or two small)

1¼ lb - mushrooms

4 level tablespoons - Dijon mustard

1 tablespoon - cider Vinegar

1 small bunch - fresh parsley

1 tablespoon - olive oil

- salt and freshly-ground black pepper

Remove all the "stalks" of the fennel, leaving just the bulb. Remove any hard, weathered outer layers then wash the bulb(s) and thinly slice them. Place the fennel slices into a pan with a drizzle of olive oil. Cook gently for 5 minutes to soften.
Meanwhile, trim the feet of the mushrooms, wash them, and cut them into quarters. Add these to the pan. Season with salt and freshly-ground black pepper and cook gently for a further 4 or 5 minutes.
While these are cooking trim any 'silver skin' off the outside of the tenderloin, then cut into bite-sized pieces. Add these to the pan and cook for another 7 minutes. Add the cider vinegar, the mustard, and 4 tablespoons of water. Stir and leave to cook for a few more minutes.
Serve, sprinkled with freshly-chopped parsley.