Pork Tenderloin with Arkell's Bee's Organic 

Lesley Holdship shows us how to make a quick, easy and incredibly tasty Pork meal - WATCH VIDEO

olive oil or a knob of butter

1 onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

Handful of fresh herbs, finely chopped, like parsley, thyme and sage

1 pork tenderloin, cut in to medallions

150ml Bee’s Organic beer

200ml double cream

2 heaped tsp grainy mustard

Sea salt and black pepper

METHOD

1. Warm a nice large frying pan with a little olive oil. Add the onion and garlic and cook over a low to medium heat until the onions are lovely and soft.

2. Place the herbs on a plate adding the pork. Press the herbs in to the pork.

3. Once the onions are soft, lay the pork in to the pan, pushing the onions side a little. Cook for a moment or so on each side.

4. Pour in the beer and let it bubble for a few minutes to cook off the alcohol. Then add the cream, mustard and seasoning and simmer for around 6-7 minutes until the sauce is thick and silky.

5. Serve with mash potatoes and green vegetables.