Pork fillet with mustard & herbs
- Good Food team
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Serves 6
Easy
Total time: 1 hr
Ready in just less than an hour
A star rating of 4.7 out of 5.19 ratingsRate
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What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
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Ingredients
Nutrition
Units:
MetricUS
-
3 pork
fillets (350g/12oz each)
-
2 tbsp olive oil
-
2 tbsp Dijon mustard
For the herb paste
-
150ml olive oil
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grated zest of 1 lemon
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100g fresh flat-leaf parsley
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50g basil
leaves
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Nutrition: per serving
-
kcal468
-
fat34g
-
saturates6g
-
carbs1g
-
sugars0g
-
fibre1g
-
protein39g
-
salt0.67g
low
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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.
Recipe from Good Food magazine, March 2004
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A star rating of 4.7 out of 5.19 ratings
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