Wednesday, April 23, 2014

Pork Fillet with Mustard & Herbs

Cooking Time

Ready to eat in less than an hour


  • 3 pork fillets (350g each)
  • 2 tbsp. olive oil
  • 2 tbsp. Dijon mustard
  • 150ml olive oil (for the Herb Paste)
  • grated zest of 1 lemon (for the Herb Paste)
  • 100g fresh flat-leaf parsley (for the Herb Paste)
  • 50g basil leaves (for the Herb Paste)


  1. Preheat the oven to fan 160C/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.
  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.
  3. Brush the roasted fillets with mustard, and then smother with the herb paste. Slice the fillets on the diagonal and serve with creamy potatoes and a green veg.

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