Prep 2 mins
Cook 15 mins
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.
- 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)
- 2 tablespoons warm water (40ml)
- 350 g pork fillets, trimmed
- Preheat oven to 180°C.
- To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
- Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
- Place pan in oven for 5 minutes until pork is cooked through.
- Rest pork for 5 minutes.
- Drizzle with the sauce and serve.
Lovely, I did cut down on the lemon a bit as others suggested. My sometimes picky ones enjoyed this too.
This was quite tasty but we did find that the sauce was just a touch too tart for our tastes. I would perhaps reduce the lemon a bit as you get quite a bit of tart-ness from the capers themselves. In any case, I will definitely try it again with that modification. I made this with rice and peas. Thanks for posting.
I made this one of my choices for recipe Australia/New Zealand recipe swap #6. To be honest I chose this because the sauce looked really good, but I didn't have pork fillets, but a leg of lamb in my freezer to use. This recipe worked wonderfully for this. I slow cooked the lamb in it's own juices, and when it was to my liking I made the sauce to pour over, allowed it to warm for a few minutes and it was outstanding! The only change I made was to adjust the amount of ingredients for a 6 pound leg of lamb. I will definetly be using this with pork.I'm Glad I made this recipe.