How much does it cost? This cost me less than £1.50 per person
What are the benefits? This recipe is high in protein, low in fat and contains lots of great vitamins such as B1 (helps the growth and repair of muscles and nerve tissue) and B6 (good for metabolism).
Pork fillet – or tenderloin, for our American friends – is a great cut of meat. It’s relatively inexpensive compared to, say, a chunk of lamb or beef of the same size, so you definitely get more bang for your buck. 💸
It’s also REALLY easy to cook. Seal in the pan, roast in the oven, bosh, done. Well, perhaps treat it with a little more love and care, but you get the idea.
With this recipe, I’ve worked on making it even tastier with this classic flavour combo. Honey mustard is one of my favourite marinades, and it gives this lean cut of meat a kick
I’ve made this recipe for two, but that’s probably quite generous – you could easily split it between three and bulk out with yummy roasted vegetables for a healthy, hearty roast dinner!
Pork Fillet (approx. 400g)
1 tsp English Mustard
3 tsp Clear Runny Honey
Obviously the flavour really oozes from the honey mustard combo, but take it to the next level but adding some extra seasoning. Sprinkle some salt and pepper over both sides of the meat while sealing in the frying pan, for a start – that’s just Flavour 101! With the honey mustard sauce, sprinkle in some dried rosemary, thyme and garlic flakes. Stir and enjoy!
So, this is how I did it…
1. Heat a large frying pan, spritz with cooking spray, slap the pork fillet in there and season with salt and pepper. Let it cook for 5 minutes on one side, flip it over, do the same on the other side.
2. In a bowl, mix the mustard, honey, rosemary, thyme and garlic flakes together and taste it. Yep, taste it. Mustard is such a distinct flavour; some people like just a touch, some people like a super strong hit. Give it a taste and if you think “Corr blimey, that mustard’s a bit bloody strong!” then add more honey.
3. Spread the honey mustard sauce all over the sealed meat until it’s entirely coated in lovely, sticky goodness.
4. Cover the pork with foil and throw into the oven for around 50 mins on 200°C. Bin the foil for the last 10 minutes of cooking to get some colour on that bad boy!
5. Check it! Pork always needs double checking – all sorts of things can affect the cooking time, so it’s best to cut into the meat and ensure it’s thoroughly cooked when following guidelines.
6. You should be left with a juicy pork fillet, packed with flavour and cooked to perfection.