Pork fillet with mustard & herbs

Name: Pork fillet with mustard & herbs
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 3 fillets pork fillets (350g 12oz each); 2 Tbsps olive oil; 2 Tbsps Dijon mustard; 150 milliliters olive oil; 1 grated zest of lemon; 100 grams fresh flat-leaf parsley; 50 grams basil leaves

Pork fillet with mustard & herbs

Pork fillet with mustard & herbs takes approximately 1 hour from beginning to end. This recipe makes 6 servings with 275 calories, 1g of protein, and 30g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you have olive oil, olive oil, dijon mustard, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to fan 160C/ conventional 180C/gas

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Pork Tenderloin

Lemon Zest

Olive Oil

Parsley

Basil

Equipment you will use

Food Processor

Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Potato

Mustard

Equipment

Oven

Food Processor

Frying Pan

Ingredients

Servings:

3fillets

pork fillets (350g 12oz each)2Tbsps

olive oil 2Tbsps

Dijon mustard 150milliliters

olive oil 1

grated zest of lemon 100grams

fresh flat-leaf parsley 50grams

basil leaves

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Zuccardi Aluvional Altamira Malbec with a 4.6 out of 5 star rating seems like a good match. It costs about 90 dollars per bottle.