photo by DianaEatingRichly
- Ready In:
- 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.
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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.