Pork fillet with mustard & herbs

Pork fillet with mustard & herbs

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Cooking time

Ready in just less than an hour

Skill level

Easy

Servings

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 info

Nutrition per serving

kcalories
468
protein
39g
carbs
1g
fat
34g
saturates
6g
fibre
1g
sugar
0g
salt
0.67g

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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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.

Recipe from Good Food magazine, March 2004

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Comments

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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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