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Pork fillet with plum and port sauce and creamy mustard mash

Accompanied with plum and port sauce and cream mustard mush, this incredibly delicious pork fillet recipe will be perfect for the whole family toe joy for a comforting weeknight meal
Pork fillet with plum and port sauce and creamy mustard mash
4
40M

This recipe first appeared in Food magazine issue 79.

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Ingredients

Method

1.Preheat oven to 220°C.
2.Remove pork from fridge and rub with five spice, salt and pepper. Allow meat to come to room temperature.
3.Heat oil in a frying pan and when smoking hot, cook the pork quickly to seal it on all sides, about 2 minutes.
4.Transfer pork to a heatproof dish lined with foil and spread half the plum sauce over meat. Roast for 20 minutes, turning meat and spooning roasting juices over meat after 10 minutes.
5.Return frying pan to heat and pour in port, stirring to lift any spices from the frying pan into the sauce. Add remaining plum sauce and heat gently. Keep warm on low heat.
6.Meanwhile, cover potatoes with salted water in a large pot and bring to the boil. Cook until tender, about 20 minutes. Drain well and return potatoes to a very low heat to allow to dry for 1-2 minutes.
7.Gently warm the milk. Mash potatoes with butter until smooth, then stir in milk, mustard, seasoning and parsley.
8.Remove pork from oven and pour roasting juices from the foil into the port sauce. Stir to combine. Cover pork with foil to rest for 5 minutes.
9.Slice pork, drizzle with some of the sauce and garnish with parsley. Serve with mash and steamed vegetables.

PER SERVE: Energy: 402 kcal, 1687kj Protein: 26 g Fat: 14 g Saturated fat: 7g Cholesterol: 118 mg Carbohydrate: 41g Fibre: 3g Sodium: 566 mg

Note

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