Mustard crusted pork with carrot and swede mash

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!

 

Mustard-crusted pork with carrot and swede mash
Serves 4
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270 calories
13 g
85 g
10 g
31 g
3 g
253 g
204 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
253g
Servings
4
Amount Per Serving
Calories 270
Calories from Fat 90
% Daily Value *
Total Fat 10g
15%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 85mg
28%
Sodium 204mg
9%
Total Carbohydrates 13g
4%
Dietary Fiber 4g
16%
Sugars 6g
Protein 31g
Vitamin A
421%
Vitamin C
15%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. flat-leaf parsley a small bunch, finely chopped
  2. panko breadcrumb s 50g
  3. garlic 2 cloves, 1 crushed
  4. Dijon mustard 1 tbsp
  5. pork tenderloin 1 (about 400g), trimmed
  6. spray olive oil
  7. carrots 500g, peeled and chopped
  8. swede 500g chunk, peeled and chopped
  9. wholegrain mustard 1 tsp
  10. cooked greens to serve
Instructions
  1. 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.
  2. 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.
Adapted from Olive Magazine
beta
calories
270
fat
10g
protein
31g
carbs
13g
more
Adapted from Olive Magazine
Full As An Egg http://fullasanegg.org/