Pork fillet with mustard & herbs

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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.
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, 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.

Per serving

468 kcalories, protein 39g, carbohydrate 1g, fat 34 g, saturated fat 6g, fibre 1g, salt 0.67 g

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• Emma Safhill

  27 October 2008

  Emma Safhill commented on this recipe

  I didn't have any lemon - so used lime instead - it still tasted lovely!

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Ingredients

• 3 pork fillets (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 basil leaves

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Serves 6

Preparation and cooking times

Ingredients

• 3 pork fillets (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 basil leaves

Per serving

468 kcalories, protein 39g, carbohydrate 1g, fat 34 g, saturated fat 6g, fibre 1g, salt 0.67 g

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