Pork Fillet With Mustard
A community recipe by EddaNot tested or verified by Nigella.com
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Brown the pork fillet in a little butter or oil (season the meat with salt and pepper first). Meanwhile, preheat your oven to 180°C Bung the pan in the oven and leave it there for around 15-20 minutes until the meat is done. Use that time to boil some tatties and make yourself a simple salad with vinaigrette sauce. Take the meat out of the pan and allow it to rest on a plate under some tin foil. Deglaze the pan with some wine or water, stir in the mustard and allow the liquid to reduce. If you like, thicken it with a few cubes of cold butter or use some cornstarch. Return your meat to the pan and serve. Sometimes I like to add a splash of cream right at the end, it gives a "rounder" finish to the sauce. Delicious with boiled potatoes, pasta... Whatever you fancy
Brown the pork fillet in a little butter or oil (season the meat with salt and pepper first). Meanwhile, preheat your oven to 180°C Bung the pan in the oven and leave it there for around 15-20 minutes until the meat is done. Use that time to boil some tatties and make yourself a simple salad with vinaigrette sauce. Take the meat out of the pan and allow it to rest on a plate under some tin foil. Deglaze the pan with some wine or water, stir in the mustard and allow the liquid to reduce. If you like, thicken it with a few cubes of cold butter or use some cornstarch. Return your meat to the pan and serve. Sometimes I like to add a splash of cream right at the end, it gives a "rounder" finish to the sauce. Delicious with boiled potatoes, pasta... Whatever you fancy
Introduction
A simple dish, the sauce works well with pork chops or with beef too. Simple and fast as you can easily do the side dishes while the meat sits in the oven and, once it's out, rests for a while so the juices redistribute.
A simple dish, the sauce works well with pork chops or with beef too. Simple and fast as you can easily do the side dishes while the meat sits in the oven and, once it's out, rests for a while so the juices redistribute.
Ingredients
Serves: 2
Metric
Cups
For the Pork Fillet
- 1 pork fillet (around 500g)
- 1 tablespoon Dijon mustard
- water (or wine - to deglaze the pan)
- salt (to taste)
- pepper (to taste)
For the Finishing of the Sauce
- butter (a couple of cubes, cold - or a teaspoon of cornstarch)
- 2 tablespoons water (mix with the butter or cornstarch)
For the Pork Fillet
- 1 pork fillet (around 500g)
- 1 tablespoon dijon mustard
- water (or wine - to deglaze the pan)
- salt (to taste)
- pepper (to taste)
For the Finishing of the Sauce
- butter (a couple of cubes, cold - or a teaspoon of cornstarch)
- 2 tablespoons water (mix with the butter or cornstarch)
Method
Pork Fillet With Mustard is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by Ali-Baba on 9th January 2015
Show more commentsSo easy and delicious. Made this for New Years Eve supper party and it was perfect as a special meal without keeping me in the kitchen for ages. Really tasty.