For the pork:

• 400g tenderloin of pork
• breadcrumbs from 4 slices white bread
• 2 small onions, finely chopped
• 1 tbsp fresh thyme leaves
• about 5 sage leaves, chopped
• 60g butter
• 1 tbsp sunflower or other cooking oil (not olive)
• 6-8 rashers good quality streaky bacon
• 1 tbsp lemon juice
• zest of 1/4 lemon

For the creamy mushroom sauce:

• 200g mushrooms, finely sliced
• 1 bay leaf
• a few black peppercorns
• 1 tsp english mustard
• 1 dessert spoon vegetable or sunflower oil
• 20g butter
• 250ml white wine
• 100ml vegetable stock
• 150ml double cream