Recipe for Pork Tenderloin with Orange and Honey Sauce

Preheat the oven to 200°C (or 180°C for fan-forced). Bring a large pot of water to a boil for the potatoes and beetroot. Peel the beetroot and cut it into small cubes of 1/2 cm. Peel or wash the potatoes and cut them roughly into pieces. Remove the leaves from the thyme. Cut the tops off the carrots (keep some of the greenery) and peel them. Squeeze the orange.

Cook the beet for 20-25 minutes in the pot. Add the potatoes after 5-10 minutes of cooking. Drain and roughly mash the potatoes and beet into a puree. Then add 1 tablespoon of butter per person and a splash of milk for creaminess. Next, add 1 teaspoon of mustard per person. Season with salt and pepper.

Heat a large skillet over medium-high heat and toast the sliced almonds for a few moments. Set aside off the heat. Place the skillet back on the heat and melt a knob of butter in it. Cook the carrots for 5-6 minutes. Add the broth, sugar, and thyme. Cover, reduce the heat to low, and let simmer for 10-12 minutes.

Meanwhile, heat 1 tablespoon of butter per person in a skillet over high heat. Season the tenderloin with salt and pepper. Sear it for 2-3 minutes or until it is golden brown. Then place the tenderloin in a baking dish and bake it for 10-13 minutes. Keep the cooking fat in the skillet.

Heat the pan over low heat with the cooking fat and add the honey and orange juice. Let the sauce reduce for 6-10 minutes over low heat. Meanwhile, finely chop the parsley.

To finish, distribute the mashed potatoes and beets onto the plates. Place the carrots and the pork tenderloin alongside. Pour the sauce over the meat. Garnish with flat-leaf parsley and sliced almonds.