Serves 4800-gram / 1 3/4-lb pork tenderloin roast (“filet mignon de porc”)
5 T. honey 30 grams / 2 T. butter 2 t. Colman’s mustard powder or 2 T. whole-grain mustard 2 T. coriander seeds Beans of one vanilla pod Olive oil Salt and pepper to taste 12 small raclette or new potatoes, unpeeled 237 ml / 1 cup thick veal or chicken stock (“fond de veau” or “fond de volaille”) 2 bunches wild garlic leaves (“ail des ours”) or ramson
Preheat oven to 210°C/Mark 7/410°F.
Put honey, butter, mustard, coriander seeds, vanilla pod, salt and pepper in a saucepan. Heat gently until it forms a smooth consistency.
Heat olive oil in a frying pan. Over high heat, quickly brown the pork tenderloin roast.
Put roast on a roasting tin or broiler pan, and use a brush to coat it with honey mixture.
Arrange potatoes around roast. Add 1/3 cup of stock to bottom of roasting tin, and gently coat potatoes with stock, being careful not to “disturb” the honey coating on the roast.
Put in oven.
Chop wild garlic leaves.
Every 7 or 8 minutes, brush any honey mixture that has melted off roast back onto it.
At the same time, add a little more broth (just enough to keep the bottom of the pan coated) and turn the potatoes in the broth.
After 15 minutes, turn roast.
After 30 minutes, check that potatoes are cooked (potatoes cook differently, depending on size and variety). If so, remove potatoes pan from oven.
If not, use a metal spatula to gently remove roast from oven.
If you would like the roast to have a harder lacquer, put it under the grill or broiler to crispen it JUST BEFORE SERVING. WARNING: Because of the honey content, it will burn easily, so watch over it very, very carefully when doing this.
Otherwise just wrap it in silver paper or aluminum foil to keep it warm while the potatoes continue cooking.
Use a metal spatula to scrape bottom of pan and mix the potatoes well. Continue cooking if necessary.
When potatoes are cooked, mix again, scraping up any of the lacquer that is sticking to the pan.
Carefully slice roast into 4 equal-size portions, so that lacquer remains intact.
Arrange meat on plates. Arrange potatoes on the side, with garlic leaves surrounding them.