Pork fillet with mustard & herbs

Contains pork – recipe is for non-Muslims only
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?

Ready in just less than an hour

Serves 6
Easy

Nutrition per serving

kcal 468
fat 34g
saturates 6g
carbs 1g
sugars 0g
fibre 1g
protein 39g
salt 0.67g

Ingredients

3 pork fillets (350g/12oz each)
2 tbsp olive oil
2 tbsp Dijon mustard
150ml olive oil
grated zest of 1 lemon
100g fresh flat-leaf parsley
50g basil leaves

Method

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.