Pork fillets with mustard sauce

Serving size: Serves 4
Cuisine type: Traditional
Cooking time: Less than 30 minutes
Course: Main
Cooking method: bake, boil/steam
Season: All year round


4 pork fillets
1½ teaspoons curry powder
30g butter
1 tablespoon lemon juice
Mustard sauce
250ml (1 cup) chicken stock
2 teaspoons lemon juice
2 teaspoons French mustard
2 tablespoons cream
2 teaspoons cornflour
2 teaspoons water


Trim all fat from pork. Sprinkle curry powder on sheet of greaseproof paper, roll fillets in curry powder. Melt butter in baking dish, add fillets, pour lemon juice over. Bake, uncovered. at 180°C for 15 minutes or until tender. Baste meat frequently during cooking. Remove fillets, slice thinly serve with mustard sauce.

Mustard sauce: Place stock in saucepan, add lemon juice, French mustard and cream. Combine cornflour and water, stir into saucepan, stir until sauce boils and thickens, reduce heat, simmer, uncovered. 3 minutes. Season with salt and pepper.

To do ahead.

Pork can be trimmed. Ingredients for sauce can be combined. Vegetables can be prepared.

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