Ingredients:

1 tbsp mustard

1 garlic clove, crushed

1 tbsp baby capers, rinsed and drained

8-10 pimento-stuffed green olives, sliced

1 tbsp chopped flat leaf parsely

Grated zest and  juice of 1 lemon

1 ¹/₂ tbsp olive oil

350g piece pork fillet, trimmed

Cooked broad beans to serve

 

Method:

Firstly, preheat the oven to 180^oC. To make the sauce, you need to whisk the mustard, garlic, capers, olives, parsely, lemon zest and juice, 1 tbsp oil, pepper and 2 tbsp of warm water. Heat the remaining oil in an oven proof frying pan and cook the pork on high heat for 5 minutes until golden. Then place the pan in the oven for 5 minutes or until cooked. Allow to rest for a further 5 minutes then slice. Serve the meat and drizzle with sauce, add broad beans on the side.