Total Time
50mins
Prep 10 mins
Cook 40 mins

This is an easy way to serve a midweek roast for two. Pork fillet is the perfect cut - it is lean and tender and cooks quickly.

Ingredients Nutrition

Directions

  1. Preheat the oven to 375F.
  2. Cook the potatoes in a large pan of boiling water for 5 minutes, then drain thoroughly. Meanwhile, mix together the olive oil, mustard, honey and garlic and season.
  3. Place the pork in a small roasting tin and arrange the potatoes around it. Spoon or brush the mustard mixture over the pork and scatter the sage over.
  4. Roast for 35-40 minutes, until the pork is thoroughly cooked and there is no pink meat, and the potatoes are golden and tender.
  5. Remove the pork to a carving board and allow to rest for 5 minutes. Meanwhile, add 1-2 tablespoons boiling water to the roasting juices in the tin and stir to incorporate, then bring back to the boil.
  6. Slice the pork and serve with the sauce, the potatoes and some steamed baby carrots.

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