Directions

1. Cut tenderloin into 2cm (1in) slices
2. Pat dry with kitchen paper and season with black pepper
3. Heat the oil in a shallow frying pan and sear the pork for 1-2 minutes each side to colour lightly, then transfer to a plate
4. Add shallots and bacon lardons to the pan
5. Stir-fry over a medium heat for 2 minutes, then add mushrooms and cook for 2 minutes more
6. Pour in wine, scraping the base of the pan, then reduce the heat to a gentle simmer
7. Return pork to the pan, then cook for 4-5 minutes until the pork is just firm when pressed

8. Stir in mustard, crème fraîche and parsley

9. Serve with rice, buttery mashed root vegetables and green beans.