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Prep Time: 2 Minutes Cook Time: 15 Minutes |
Ready In: 17 Minutes Servings: 2 |
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From Delicious magazine. This will serve two people so you will need to adjust for more. **Please Note - A tablespoon for this recipe is the Australian tablespoon, 20ml or 1 American tablespoon plus 1 teaspoon. Ingredients:
1 tablespoon mustard (20ml) |
1 garlic clove, crushed |
1 tablespoon baby capers, rinsed, drained |
8 pimento stuffed olives, sliced |
1 tablespoon flat leaf parsley, chopped |
1 lemon, juice and zest of |
1 1/2 tablespoons olive oil (30ml) |
pepper |
2 tablespoons warm water (40ml) |
350 g pork fillets, trimmed |
Directions:
1. Preheat oven to 180°C.
2. To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
3. Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
4. Place pan in oven for 5 minutes until pork is cooked through.
5. Rest pork for 5 minutes.
6. Drizzle with the sauce and serve.
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