Pork-Tenderloin with Strawberry Balsamic Sauce and Broccolini

• Rub the pork tenderloin with salt and pepper.
• Heat a drizzle of olive oil in a frying pan over medium heat.
• Fry the pork tenderloin for 10 - 13 minutes until evenly brown.
• Take the pork out of the pan, cover with aluminium foil and leave to rest. Leave the cooking fat in the pan for the gravy.

• Heat a drizzle of olive oil in a frying pan with a lid over high heat and fry the broccolini for 2 minutes, or until golden brown. 
• Deglaze with a splash of water, then put the lid on and continue to fry for 4 - 5 more minutes (see Tip). 
• Take the lid off the pan, then season with salt and pepper to taste.

Tip: if you're cooking on a gas stove, take the pan off the heat when you add the water.

• Reheat the pan used for the pork over medium-high heat.
• Add half of the butter, the mustard, ketjap and stock cube (see pantry for amounts) along with the cream, then bring to a boil.
• Let the jus simmer for 3 - 5 minutes over medium-high heat.
• Finely chop the shallot in the meantime.

• Heat a drizzle of olive oil in another frying pan over medium-high heat and fry the shallot and sprigs of rosemary for 3 - 5 minutes. 
• Add the strawberry sauce, balsamic vinegar and 2 tbsp water per person.
• Let the sauce simmer for 2 minutes.
• Mash the potatoes and kohlrabi, then stir in the rest of the butter and some salt and pepper to taste.