Deliciously yummy pork tenderloin

For four people you'll need about 30cm length of pork tenderloin. Slice it into 2.5cm bits, then bash them flat with a meat mallet. Lay them out on a plate and sprinkle over some fresh thyme and oregano, black pepper and a bit of salt.

Meanwhile prepare thinly sliced carrots, and either runner or french beans.

And peel and chop potatoes into cube (ish) type bits around 1.5cm wide. Bung them in boiling water and boil for 5 mins. Drain. While you are doing this heat some olive oil in a roasting tin, with springs of fresh rosemary and three or four whole cloves of garlic (with skin on). When hot sprinkle the potatoes around the hot oil and salt. Replace in oven and let them brown and crisp up.

One these start to sizzle start steaming the vegetables.

Then put a generous knob of better in a cast iron frying pan, with a dribble of olive oil. Heat until it sizzles then lay the meat in the fat. At this stage you can flour the meat, this will give you a thicker gravy, but it is by no means essential.

Fry until brown, the place the meat to one side. Bung in a handful of fresh tarragon, a generous glass of white wine and a tablespoon of dark muscavado sugar. And the juie of a lemon. Allow to reduce.

Once the veg are done you can saute the carrots in a pan with butter and honey (the kids love this).

Serve and drizzle over the gravy.

Nice with a sauvignon blanc or a good chianti.

Lick lips and sit back and enjoy.

You can make the gravy with all sorts of stuff: marsala, vermouth, by adding a chopped red chilli, by replacing the tarragon with thyme. You can also serve with pasta or rice if you prefer.