Pork Tenderloin with Sprouts and Hasselbäck Potatoes

Pork Tenderloin with Sprouts and Hasselbäck Potatoes
... yet more of those damn sprouts to use up!

Thankfully, this is the last of the Christmas sprouts - they are gorgeous, but you can have too much of a good thing. We'll give it a break for a while.

That's the sprouts, what are Hasselbäck potatoes? Simple - they're just roast potatoes done a little differently, Hasselbäckspotatis in Swedish, from the Hasselbäcken restaurant in Stockholm.

Let's put this together ...

First, the potatoes and the onion since these are going to take the longest to roast - set aside an hour for the cooking.

The onion is easy - simply cut in half, sandwich a good slice of butter in the middle, wrap tightly in tin foil and bung it in the oven set to 200C for the hour.

Toss in a dish of goose fat as well, to warm through.

Meanwhile, prepare the potatoes. Peel and half a number of medium sides potatoes. Lay a couple of spoons, chopsticks or whatever you have to have down on the chopping board and place each potato in turn  between the sticks. This is so that when the cut through the potato it does not cut all the way through.

Slice each potato through, down to the chopsticks, about a millimetre or so apart. As they bake, they will open up. For a neat twist on this, cut also longways to make a hedgehog!

Retrieve the dish of goose fat from the oven and place the potatoes in, spooning over the fat to get the cooking started. In they go, 50 minutes will do fine.

So, about half an hour from the end, get the pork started.

I had a loin about a foot in length, so cut in half and browned off in a skillet on the hob for maybe 10 minutes in total, turning when necessary. Place a good few sage leaves between the two pieces and put the skillet into the oven ... we've 20 minutes to go, but we'll want to get the pork out in 10-15 minutes. After 10-15 minutes, retrieve the skillet with the pork. Careful! Hot! Cover with foil and set aside to rest.

Meanwhile, the sprouts. Cut the bottoms off the sprouts and remove some of the more bitter outer leaves. There is no need to mark an X in the bottom of each - this serves no purpose in my mind, if anything leaving the sprouts too cooked. We want crunch! Boil for 5-10 minutes.

Now, the jus - take the pork out of the skillet and place the skillet back on the hob. Add butter and whisk like the clappers with a little white wine. Get all those pork and sage flavours released and into the liquid. Set to reduce, then strain. That's your jus.

Ready to serve?

Cut the pork into slices just shy of an inch each, arrange around the plate, likewise, the potatoes and the sprouts. Place the onion alongside and spoon the jus over.