Pork with mustard mashed potato by Chris, York

Ingredients:

For the pork:
• 2 tbsp olive oil
• 275 g/9 3/4 oz pork fillet
• salt and freshly ground black pepper
For the mash:
• 1 large beking potato, peeled and cubed
• 1 splash full fat milk
• 1 knob unsalted butter
• 1 tbsp wholegrain mustard
• salt

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in an ovenproof sauté pan.
3. Season the pork then fry for 4 minutes to seal all over.
4. Half fill a medium saucepan with water. Season with salt and bring to the boil.
5. Boil the potato for 8-10 minutes.
6. Transfer the pork for the oven and roast for 8-10 minutes.
7. Drain the potato then return it to the pan of the heat.
8. Remove the pork from the oven and allow to rest.
9. Mash the potato with the milk and butter, then stir in the mustard.
10. Slice the pork on the diagonal and serve alongside the mash.