What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?
Total time1 hr
Serves 6
3 pork fillets (350g/12oz each)2 tbsp olive oil2 tbsp Dijon mustard
STEP 1Preheat 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.STEP 2Heat 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.STEP 3Brush 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.
