Spanish Pork

Spanish Pork_1332802177


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



Firstly, preheat the oven to 180oC. 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.