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Pork fillet with mustard & herbs
Serves 6
Easy
Total time:
Ready in just less than an hour
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Skip to ingredients
- 3 porkfillets (350g/12oz each)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
For the herb paste
- 150ml olive oil
- grated zest of 1 lemon
- 100g fresh flat-leaf parsley
- 50g basilleaves
Nutrition: per serving
- kcal468
- fat34g
- saturates6g
- carbs1g
- sugars0g
- fibre1g
- protein39g
- salt0.67glow
Method
step 1
Preheat the oven to fan 160C/ conventional 180C/gas 4. Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste. Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
step 2
Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over. Transfer to a roasting tin and roast for 30 minutes.
step 3
Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this). Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.
