Pork Tenderloin with Roast Endive & Creamy Mustard Sauce

• Transfer the endive to an oven dish, placing the pieces side by side and facing up.
• Grate half of the Parmigiano Reggiano over the endive. 
• Finely grate 1 pinch of nutmeg per person over the endive, then season with salt and pepper to taste.
• Roast the endive in the oven for 13 - 15 minutes. If your oven has a grill setting, turn it on for the last 5 minutes.

• Heat a knob of butter in a frying pan over medium-high heat, then fry the pork tenderloin for 6 - 8 minutes until evenly brown, or until cooked to your preference.
• Take the pork out of the pan, cover with aluminium foil and leave to rest. Leave the cooking fat in the pan for the sauce.
• Press or mince the garlic.

• Put the tomato and arugula & lamb's lettuce in a salad bowl.
• Add some extra virgin olive oil as well as salt and pepper to taste, then toss well.

Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!

• Heat the frying pan used for the pork over medium-high heat, then fry the garlic for 1 - 2 minutes.
• Add the cream, a knob of butter and a pinch of nutmeg per person, along with the mustard and stock cube (see pantry for amounts).
• Stir everything together and bring to a boil, then let the sauce reduce until it reaches the desired thickness. Season with salt and pepper to taste.