Ingredients
1 tbs mustard
1 garlic clove, crushed
1 tbs baby capers, rinsed, drained
8 pimento-stuffed green olives, sliced
1 tbs chopped flat-leaf parsley
Grated zest and juice of 1 lemon
1 1/2 tbs olive oil
350g piece pork fillet, trimmed
Cooked broad beans, to serve
Method
1 garlic clove, crushed
1 tbs baby capers, rinsed, drained
8 pimento-stuffed green olives, sliced
1 tbs chopped flat-leaf parsley
Grated zest and juice of 1 lemon
1 1/2 tbs olive oil
350g piece pork fillet, trimmed
Cooked broad beans, to serve
Method
1. Preheat oven to 180°C. To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tbs olive oil, pepper to taste and 2 tbs warm water.
2. Heat remaining oil in an ovenproof frypan over high heat and cook pork, turning, for 5 minutes until golden.
3. Place pan in oven for 5 minutes until pork is cooked through. Rest pork for 5 minutes, then slice.
4. Drizzle with the sauce and serve with broad beans.
Enjoy!
2. Heat remaining oil in an ovenproof frypan over high heat and cook pork, turning, for 5 minutes until golden.
3. Place pan in oven for 5 minutes until pork is cooked through. Rest pork for 5 minutes, then slice.
4. Drizzle with the sauce and serve with broad beans.
Enjoy!
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