Pan-roasted honey mustard pork fillet
SERVES 2
Almost everyone loves a roast but they’re not always an option on a work night because they just take too long to cook. That’s why this recipe is so good: it’s a bit like a mini-version of a roast.
¼ cup (60ml) honey mustard or Dijon mustard sweetened with a little honey
3 teaspoons roughly chopped rosemary
1 teaspoon sea salt flakes
1-1½ teaspoons cracked black pepper
1 teaspoon black or yellow mustard seeds, optional
1½ tablespoons extra virgin olive oil
1 large pork fillet extra olive oil, for cooking
250g medium-sized green beans, trimmed butter, for sautéing
1 clove garlic, finely chopped lemon juice, to taste extra sea salt flakes, to taste lemon cheeks or wedges, extra rosemary sprigs, for serving
1 In a dish that will hold the pork comfortably, mix together the mustard, rosemary, salt, pepper, mustard seeds and 1½ tablespoons of olive oil to form a smooth paste.
Trim away any silvery skin and fine white membranes from the pork. (This is important, because if these bits are left on, they tend to shrink rapidly as the pork heats up,
