This simple dish is quick to prepare. It's a ’one-pot’ roast, which makes for just a little washing up. Perfect for a winter evening and full of seasonal flavour with mushrooms, thyme and a dash of white wine!

Serves 2-3
Prep time 15 minutes
Cooking time 25 minutes

You will need.

25g dried mushrooms
1 small onion, peeled and finely sliced
1 pork tenderloin, about 400g
25ml maple syrup
1 tbsp Dijon mustard
50ml white wine
2 flat mushrooms, sliced
2 tsp thyme leaves
Sea salt and black pepper


* Preheat the oven to 180°C/gas mark 4.
* Place the dried mushrooms in a bowl and pour over 150ml boiling water. Set aside whilst you get everything else ready.
* Heat an ovenproof pan over a medium heat along with a glug of olive oil. Soften the onions for just a few minutes. Turn the heat up and push the onions to the sides of the dish then add the pork, browning it all over.
* Stir the syrup and mustard together and spread all over the tenderloin. Season everything with salt and pepper then pour the wine around the pork, along with the reserved dried mushrooms, including the ’mushroomy water’ and thyme leaves.
* Cover and bake for 20 minutes. Then take off the cover and bake for another 10 minutes.
* Let everything rest for a few minutes, then cut into medallions and serve with some green vegetables.