Pork Fillets in a Creamy Mustard Sauce

A simple, comforting midweek meal with tender pork, mushrooms, and green beans in a creamy mustard sauce.

Ingredients (Serves 2)

• 1 good-quality pork fillet (tenderloin)

• 1 tbsp olive oil

• 1 tsp lemon juice

• 2 cloves garlic, crushed

• 1 large red onion, thinly sliced

• 1 punnet chestnut mushrooms, sliced

• 2 handfuls fine French beans

• 1 tbsp French mustard

• 2–3 tbsp crème fraîche

• Freshly ground black pepper

Method

1. Preheat the oven to 170°C (fan 150°C). Lightly tenderise the pork using the end of a rolling pin, flattening slightly.

2. Mix the olive oil, lemon juice, one clove of crushed garlic and black pepper. Coat the pork on both sides and leave to marinate for 30 minutes.

3. Place the pork in a roasting dish and cook for approximately 20-25 minutes, turning once, until cooked through. Take care not to overcook, as this can make the pork dry.

4. Meanwhile, lightly fry the red onion in a little olive oil for 2 minutes. Add the remaining garlic and mushrooms, along with a splash of water. Cook for a further 4–5 minutes until softened.

5. Cook the French beans in boiling water until just tender but still retaining a little bite. Drain.

6. Stir the mustard and crème fraîche into the mushroom mixture. Add the green beans and gently heat until the sauce is warmed through.

7. Slice the pork, arrange on plates, and spoon over the creamy mustard sauce.

To serve

Delicious with crushed new potatoes or cannellini bean mash to soak up the mustard sauce.