Pork fillet with mustard & herbs

Contains pork – recipe is for non-Muslims only
What could be better than the sweetness of pork fillet on a warm evening, with a glass of decent wine?

  • Ready in just less than an hour
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 468
  • fat 34g
  • saturates 6g
  • carbs 1g
  • sugars 0g
  • fibre 1g
  • protein 39g
  • salt 0.67g


  • 3 pork fillets (350g/12oz each)
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 150ml olive oil
  • grated zest of 1 lemon
  • 100g fresh flat-leaf parsley
  • 50g basil leaves


  1. Preheat 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.

  2. 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.

  3. 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.

Suggested recipes from this collection...