WEEKLY RECIPES FOR OUR CUSTOMERS

We strongly believe that one of the major affects that supermarkets have had on people is that they no longer have knowledge of the varied cuts of meat available. The advice on type of cuts of meat and also on methods of cooking that a butcher would have traditionally passed onto customers is not available. We aim to provide a rich resource online that customers can use prior to ordering and cooking. Please visit our online recipe archive for the full resource.

FEBRUARY 2009 - WEEK THREE

Roast pork fillet on mustard 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

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in an ovenproof sauté pan.
3. Season the pork then fry for 4 minutes to seal all over.
4. Half fill a medium saucepan with water. Season with salt and bring to the boil.
5. Boil the potato for 8-10 minutes.
6. Transfer the pork to the oven and roast for 8-10 minutes.
7. Drain the potato then return it to the pan off the heat.
8. Remove the pork from the oven and allow to rest.
9. Mash the potato with the milk and butter, then stir in the mustard.
10. Slice the pork on the diagonal and serve alongside the mash.