Roast pork fillet on mustard mashIngredients
For the pork:
2 tbsp olive oil 275g/9¾oz pork fillet
salt and freshly ground black pepper
For the mash:
1 large baking potato, peeled and cubed
1 splash full fat milk
1 knob unsalted butter
1 tbsp wholegrain mustard salt
Method
Preheat the oven to 220C/425F/Gas 7.
Heat the oil in an ovenproof sauté pan.
Season the pork then fry for 4 minutes to seal all over.
Half fill a medium saucepan with water. Season with salt and bring to the boil.
Boil the potato for 8-10 minutes.
Transfer the pork to the oven and roast for 8-10 minutes.
Drain the potato then return it to the pan off the heat.
Remove the pork from the oven and allow to rest.
Mash the potato with the milk and butter, then stir in the mustard.
Slice the pork on the diagonal and serve alongside the mash.
Ingredients
For the pork:
2 tbsp olive oil 275g/9¾oz pork fillet
salt and freshly ground black pepper
For the mash:
1 large baking potato, peeled and cubed
1 splash full fat milk
1 knob unsalted butter
1 tbsp wholegrain mustard salt
Method
- Preheat the oven to 220C/425F/Gas 7.
- Heat the oil in an ovenproof sauté pan.
- Season the pork then fry for 4 minutes to seal all over.
- Half fill a medium saucepan with water. Season with salt and bring to the boil.
- Boil the potato for 8-10 minutes.
- Transfer the pork to the oven and roast for 8-10 minutes.
- Drain the potato then return it to the pan off the heat.
- Remove the pork from the oven and allow to rest.
- Mash the potato with the milk and butter, then stir in the mustard.
- Slice the pork on the diagonal and serve alongside the mash.
