Pork Tenderloin With Potato Croute

• 350 g pork fillets, sliced
• 2 tablespoons dark soy sauce
• 2 tablespoons clear honey
• 1 tablespoon sherry wine
• 2 tablespoons orange juice
• 1 garlic clove, peeled and crushed
• 2 large potatoes, peeled
• 1 medium carrot, cut into julienne strips
• 100 g runner beans
• 4 spring onions, chopped
• orange wedge, to serve

1. Cut the pork into think slices and place in a shallow glass dish.
2. Mix together the soy sauce, honey, sherry, orange juice and garlic, and pour over the port, turning to coat.
3. Cover and leave to marinate for 2 hours.
4. Meanwhile, cook the potatoes in boiling salted water.
5. When cooked, remove with a slotted spoon and slice very thinly.
6. On a heatproof plate, arrange the potatoes in four circles, overlapping the slices and place in the warmer drawer.
7. Remove the pork from the marinade and place in a pan.
8. Top with carrots and spring onions and cook until ready, about 20 minutes.
9. Meanwhile, in a separate pan, heat the marinade until reduced to a glossy sauce.
10. Transfer the potato croutes to the serving plates and top each with pork and vegetables.
11. Spoon the glaze over the top, garnish with orange wedges, and serve with freshly steamed green vegetables.

pork, soy sauce, clear honey, sherry wine, orange juice, garlic, potatoes, carrot, runner beans, spring onions, orange

Taken from www.food.com/recipe/pork-tenderloin-with-potato-croute-264745 (may not work)