PORK FILLET WITH MUSTARD

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Pork Fillet with Mustard is really delicious, succulent and best of all it’s super easy to make and — did I mention it only takes about 30 minutes to cook!

It’s a favourite in our house, and it’s one of my favourite cuts of meat because it’s so quick and easy to prepare a tasty, no fuss dinner.  A great choice for a weeknight dinner too!

I also love it because pork fillet is a lean meat, trimmed of its fat, very tender and soaks up the flavours during the cooking process.

I usually cook it whole, as in this recipe, and once cooked through I slice it up and arrange it in the pan juices so that the meat soaks up the flavours.  It’s a delicate taste so it requires interesting herbs to give it character.  I have used Dijon mustard, which has a distinct, strong flavour and a mixed seasoning to make this Pork Fillet with Mustard recipe.

Best of all, it just takes a few ingredients which you probably already have in the pantry!

You don’t have Dijon mustard, well just use the mustard you love and have on hand.

Like most of us working mums, we need tasty and delicious recipes that are made in a jiffy, and this recipe certainly fits the bill!

So let’s get to it!

Print Recipe

PORK FILLET WITH MUSTARD

By Alex – Serves: 4

Pork Fillet with Mustard is really delicious, succulent and best of all it’s super easy to make and --- did I mention it only takes about 30 minutes to cook!

Ingredients

• 1 pork fillet
• 1 clove garlic
• 2 tablespoons Dijon mustard
• 4 tablespoons olive oil
• 1 tablespoon of your favourite meat seasoning (I use Ariosto Seasoning*)
• 2 tablespoons olive oil, extra
• 1 cup vegetable stock

Instructions

1

Finely chop the garlic and place in a bowl together with the mustard, olive oil and seasoning, mix well.

2

Rub/brush the pork fillet with the mustard mixture, keeping some of the mixture aside for later, and place in a pan that you have added the extra olive oil.

3

Brown quickly on all sides, then lower the heat, add the vegetable stock, cover and simmer until cooked.

4

Once cooked, lift out of pan and cut into thin slices.

5

Before placing the meat into the pan, add the mustard mixture that was left over and heat through with the pan juices, and if necessary add a little more stock. You want to create a sort of gravy.

6

Now place the meat back into pan.

Notes

*Ariosto Meat Seasoning can be purchased from Italian Specialty Shops or online through Amazon. It’s a mix of dried herbs and salt. Since it is salty, use it sparingly, hence why I didn’t add salt to the mustard mixture, it wasn’t necessary.

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