Pork fillet with mustard & herbs
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in just less than an hour
- 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.
- 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.
- 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
Recipe from Good Food magazine, March 2004.
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http://www.bbcgoodfood.com/recipes/1549/
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Ingredients
- 3 pork fillets (350g/12oz each)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
FOR THE HERB PASTE
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in just less than an hour
Impressive main course
Ingredients
- 3 pork fillets (350g/12oz each)
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
FOR THE HERB PASTE
Per serving
468 kcalories, protein 39g, carbohydrate 1g, fat 34 g, saturated fat 6g, fibre 1g, salt 0.67 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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27 October 2008
Emma Safhill commented on this recipe
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29 November 2012
kpayze commented on this recipe
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