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Pork Fillet with Mustard and Herbs

We invite you to try this moist pork tenderloin finished with a savory ‘frosting’ of piquant Dijon mustard and fresh, lemon-infused herbs. The color is so vibrant, and the fresh flavors of the basil and parsley meld perfectly together to create a deliciously bright and succulent entree. Compliment the pork with rice pilaf and Marmalade Carrots for an easy, elegant, and quite memorable dinner.

Pork Fillet with Mustard and Herbs

1 pork tenderloin
1 tbs. olive oil
2 tbs. Dijon mustard

For the herb paste:
4 tbs. olive oil
2 cups packed fresh flatleaf parsley
1 cup packed fresh basil leaves
grated zest of 1/2 lemon

Make the herb paste by blitzing all the ingredients in a food processor, adding black pepper to taste. Set aside.

Heat the oven to 350°F or the grill to medium. Season the pork with salt and pepper, and brush with olive oil. To prepare in the oven, heat a dry, heavy-based frying pan, then sear the fillet over a high heat until nicely colored all over. Transfer to a roasting tin and roast in the oven for 30 minutes. (To save a step, and a bit of washing up, use an ovenproof skillet.) Alternatively, grill the pork for 7 minutes per side.

Let the pork sit for 5 minutes, then brush with the mustard and smother with the herb paste. (This is best done using your hands.) Slice the fillets on the diagonal and serve.

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