Pork fillet with mustard & herbs

Pork fillet with mustard & herbs

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(6 ratings)

Ready in just less than an hour

Easy

Serves 6
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?

Nutrition and extra info

Nutrition: per serving

  • kcal468
  • fat34g
  • saturates6g
  • carbs1g
  • sugars0g
  • fibre1g
  • protein39g
  • salt0.67g
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Ingredients

  • 3 pork fillets (350g/12oz each)
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp Dijon mustard

For the herb paste

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • grated zest of 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g fresh flat-leaf parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 50g basil leaves
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  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.

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Comments, questions and tips

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Comments (4)

FeeBee67's picture
5

I actually cook this with the mustard & herb paste already on, rather than adding it at after cooking. Somehow the herbs and mustard roast beautifully with the pork and keep it moist. A family favourite.

stoupafiend's picture

Cooked this last night and really enjoyed it.Followed the recipe exactly and the meat turned out moist,was a bit worried as pork fillet can be dry.Was also a little concerned about the herb and mustard outer layer but it tasted lovely.Will be cooking this again.

kpayze's picture

I left out the mustard (forgot)! Timings were good, fillet was very tasty :)

emmasafhill's picture

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

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