recipes
Mustard Pork Fillet
A rosemary and lemon pork with a chunky tomato sauce.
serves 2
10 min prep
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ingredients
| 1 teaspoon Dijon mustard 2 teaspoons chopped fresh rosemary 1 teaspoon grated lemon rind ¼ teaspoon cracked black pepper 400g pork fillet 1 tablespoon olive oil 1 clove garlic, peeled and thinly sliced ½ cup frozen Birds Eye Chopped Onions 400g can diced tomatoes Fresh rosemary sprigs for garnish |
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instructions
step 1
In a small bowl combine Dijon mustard, rosemary, lemon rind and pepper. Generously spread mixture over pork fillet.
step 2
Heat olive oil in a frying pan and sear pork fillet on each side over a high heat until golden brown. Reduce heat and continue to cook for 10-12 minutes, turning occasionally until cooked. Remove pork fillet from pan, wrap in foil and keep warm.
step 3
Add garlic and frozen Birds Eye Chopped Onions to pan and cook for 1-2 minutes. Stir in diced tomatoes and heat for 4-5 minutes.
To serve: Spoon sauce onto serving plates and arrange thickly cut slices of pork on top. Garnish with a sprig of rosemary.
recipe tip
Serve with Birds Eye Country Harvest vegetables.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1480kJ (353Cal) | 331kJ (79Cal) |
| Protein | 46.2g | 10.3g |
| Fat - Total | 14.3g | 3.2g |
| - Saturated | 2.9g | 0.7g |
| Carbohydrate | 8.1g | 1.8g |
| - Sugars | 7.9g | 1.8g |
| Dietary Fibre | 3.5g | 0.8g |
| Sodium | 274mg | 61mg |
| Potassium | 1260mg | 281mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Mustard Pork Fillet
Mustard Pork Fillet
A rosemary and lemon pork with a chunky tomato sauce.
ingredients
1 teaspoon Dijon mustard
2 teaspoons chopped fresh rosemary
1 teaspoon grated lemon rind
¼ teaspoon cracked black pepper
400g pork fillet
1 tablespoon olive oil
1 clove garlic, peeled and thinly sliced
½ cup frozen Birds Eye Chopped Onions
400g can diced tomatoes
Fresh rosemary sprigs for garnish
instructions
step 1
In a small bowl combine Dijon mustard, rosemary, lemon rind and pepper. Generously spread mixture over pork fillet.
step 2
Heat olive oil in a frying pan and sear pork fillet on each side over a high heat until golden brown. Reduce heat and continue to cook for 10-12 minutes, turning occasionally until cooked. Remove pork fillet from pan, wrap in foil and keep warm.
step 3
Add garlic and frozen Birds Eye Chopped Onions to pan and cook for 1-2 minutes. Stir in diced tomatoes and heat for 4-5 minutes.
To serve: Spoon sauce onto serving plates and arrange thickly cut slices of pork on top. Garnish with a sprig of rosemary.
serves 2 10 min prep recipe tip
Serve with Birds Eye Country Harvest vegetables.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au