Pork tenderloin with a mustard and herb crust

What a long time without posting! I can only mumble feeble excuses and try to win you back with promises of pork tenderloin, bakewell cake and a great paella.

The past few weeks seem to have been a whirlwind. I had never realised that getting engaged would be such a social activity! So many friends have invited us to dinner, plus we've been busy organising our engagement party. Added to this, we've been dealing with the insurance companies trying to get back the money for the items that were stolen on holiday. So far we've been completely unsuccessful. Much as I could now embark on a long rant about the insurance blighters, I think it is best for all of us that I keep my feelings to myself.

Despite the problems, we have bought a new camera. Not the SLR we're saving up for, but an interim point and shoot that seems to be doing the job reasonably well. It is taking me a while to adjust to the new device so apologies all round if my photos aren't up to scratch over the next few posts! I'll get there in the end.

I rarely cook pork.

Actually, this isn't entirely true. I have something of an unbridled passion for sausages. It verges on the shameful. Fortunately, a cure may be to hand. Following our engagement barbecue at the weekend, we have a grand total of 50 sausages lying in wait in the freezer. I fear I may be sick of sausages come the autumn... Never knowingly under-catered. That's my motto...

But pork in its pure, untouched form? I rarely cook it. Yet I always thoroughly enjoy it. I'm training myself to experiment more with this deeply satisfying meat, especially as it is reasonably good value.

This is a Delia recipe. I followed it to the letter and I have to say it was really rather good. Pork fillets rolled in a mustardy, herb crust and served with an onion and mustard sauce. It looked impressive for a dinner party but was actually a cinch to make after work. Easy as pie. I served it with new potatoes and greens - we all agreed it was very tasty.

Roast Tenderloin of Pork with Mustard and Creme Fraiche Sauce
From Delia Smith's 'Pork' recipe book
Serves 4

Ingredients

2 good sized pork fillets
1 large egg
1 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 cloves garlic, peeled
large handful curly parsley
4 heaped tbsp white breadcrumbs

For sauce:
1 dessertspoon each of wholegrain and Dijon mustards
1 tbsp creme fraiche
knob of butter
1 onion, finely chopped
11 fl oz dry white wine

1. Pre-heat oven to 190C. Trim the fillets of as much fat and sinew as you can.

2. Beat egg together with the mustards and pour into an oblong dish, long enough to hold the pork fillets.

3. Chop the garlic and parsley together finely. Add breadcrumbs, salt and pepper and then spread out onto another long dish.

4. Roll the pork fillets in the eggy mixture first until they are entirely coated. Then roll them in the herby crumbs before setting each one onto a greased baking tray.

5. Roast the fillets in the oven for 30 minutes (or until cooked through). Remove from oven and rest for 10 minutes.

6. Meanwhile make the sauce. Melt the butter in a small saucepan and cook the chopped onion for around 10 minutes until soft and golden brown. Add the white wine and bubble for about 10 minutes to reduce slightly.

7. Add the creme fraiche and mustards and simmer very gently for a further 5-10 minutes.

8. To serve, carve the pork into thick slices and pour over the sauce.

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