I can’t ever seem to get enthsiastic about pork fillet. Unlike pork belly, which gets ts moisture and flavour from the fat content in the meat, pork fillet is extremely lean so I tend to find it bland. You also have to take great care not to overcook it as it dries out easily.
However, I also cannot refuse a bargain. So when I saw pork fillets were on offer recently, I thought I’d challenge myself to make a dish with pork fillet that could change my mind.
This recipe has the fillet topped with a mustard crust for flavour and though you still need to be careful with the oven timings, I timed it right this time so it was perfectly cooked. This may be the best pork fillet I’ve ever made. Success!
- flat-leaf parsley a small bunch, finely chopped
- panko breadcrumb s 50g
- garlic 2 cloves, 1 crushed
- Dijon mustard 1 tbsp
- pork tenderloin 1 (about 400g), trimmed
- spray olive oil
- carrots 500g, peeled and chopped
- swede 500g chunk, peeled and chopped
- wholegrain mustard 1 tsp
- cooked greens to serve
- Heat the oven to 200C/fan 180C/gas 6. Mix the parsley, panko and crushed garlic in a small blender with some seasoning and whizz until you make green crumbs, then tip onto a baking tray. Brush the dijon all over the pork and roll in the crumbs. Spray with oil a few times and cook for 45 minutes or until cooked through. Rest for 10 minutes before carving.
- Meanwhile cook the carrot and swede in boiling salted water with the remaining garlic clove. Simmer for 30 minutes until soft. Drain well and steam-dry for 1 minute, before pushing through a ricer or mashing very well. Season, add the mustard and stir. Serve with the sliced pork and greens.