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
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.
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.
Zuccardi Aluvional Altamira Malbec
Deep red and violet hues. Complex fruit character with notes of strawberry, cherry, and plum, complemented by fresh herbal and floral notes. The palate has a silky entry with a lively acidity, great structured tannins, and a long finish.