A super quick and comforting meal for tonight. The sauce or 'gravy' is so easy to make and goes beautifully with chicken, beef or even sausages! So feel free to swap out the pork fillet for something else.
What you'll need
Enough for however many you're feeding, I cook for 2.
Main Ingredients
- Pork fillet
- Mushrooms sliced, a handful or 2
Fresh/ Frozen Ingredients
- Medium onion, sliced
- Fresh (or dried) thyme or rosemary
Store Cupboard
- Wholegrain mustard, 1tbsp
- Stock, 200-250 ml
- Salt & pepper
What to do
- Brown the onions and sliced mushrooms in a frying pan with some olive oil and/ or butter. Remove from pan and set aside.
- Trim up and roll the pork fillet in some freshly chopped herbs of your choice (I used a mix of fresh and dried thyme) and salt and pepper. Place it in the same pan you cooked the onions and mushrooms, and sear/ brown on all sides. Remove from pan, and place on a baking tray in the oven, cook for about 20 mins, 180 fan.
- Whilst the pork’s in the oven, deglaze the frying pan with any of the following; half a glass of white wine, some vegetable or chicken stock (about 200-250ml). Return the onions and mushrooms to the frying pan, on a medium>high heat, allow to reduce a little and stir in the mustard (add a swirl of cream at this point too, if you prefer a creamy sauce).
- When the pork's ready and rested, slice and serve up with your favourite non-starchy veggies (those grown above ground) and spoon over the sauce.
Main ingredients
