Mustard Glazed Pork Tenderloin from Operation Transformation.


Serves:  2 

  • 500g pork tenderloin (250g for this recipe & 250g for tomorrow's dish)  
  • 2 large carrots, chopped 
  • 500g potatoes, peeled [250g for this recipe & 250g for tomorrow's dish) 
  • 2 tsp butter 
  •  1 small turnip, chopped 
  • 120ml orange juice 
  • 60ml reduced sodium soy sauce 
  • 1 tbsp wholegrain mustard 
  • 1 tbsp balsamic vinegar 
  • 2 cloves garlic, crushed 
  • 1 tsp hot sauce 


  1. Pre-heat oven at 180C / 160C fan / gas mark 4  
  2. Add potatoes to large pot with cold water and bring to boil  
  3. Turn down heat and simmer for 15-20 minutes approximately until potatoes are soft, drain potatoes 
  4. To make the marinade combine orange juice, soy sauce, vinegar, mustard, hot sauce and crushed garlic in a bowl 
  5. Add pork tenderloin to the marinade and coat well 
  6. Place pork and marinade in oven dish and place in oven 
  7. Cook pork for one hour approximately 
  8. Add chopped vegetables to pot with water, bring to the boil, turn down heat and simmer until soft for approximately 8-10 minutes.  
  9. Add 2 tsp butter to boiled potatoes and mash 
  10. Drain water from the vegetables and mash together 
  11. Take pork out of the oven and carve up half, leaving the other half for tomorrow's dish. Serve with half the mashed potatoes and mashed vegetables 

Note: Refrigerate leftover pork and mash for tomorrow.