This can just as easily become a vegetarian dish by omitting the pork fillets. Serve with a portion of brown basmati rice or crushed new potato and cannellini bean mash.
Serves 2
Ingredients:
- 2 good quality pork fillets
- 1 tbsp olive oil
- 1 tsp lemon juice
- 2 cloves garlic, minced
- 1 large red onion, thinly sliced
- 1 punnet chestnut mushrooms, thinly sliced
- 2 handfuls of fine French beans
- 1 tbsp French mustard
- 2-3 tbsp crème fraîche
- Freshly ground black pepper
Method
- Tenderise the pork fillets using the end of a rolling pin, thinning the meat slightly. Place in a roasting dish.
- Mix together 1 tbsp olive oil and 1 tsp lemon juice with freshly ground black pepper and 1 clove crushed garlic and coat the pork fillets with the dressing on both sides; marinate for 30 minutes.
- Cook in a pre-heated oven at 170°C for 15-20 minutes, or until cooked through, turning once during cooking (do not overcook or the meat will not be tender).
- Meanwhile, lightly fry the onion in a little olive or coconut oil; after 2 minutes add the remaining garlic, mushrooms and a little water and cook for a further 4-5 minutes.
- In a separate pan, cook the fine French beans in boiling water until just beginning to soften but still firm.
- When the mushroom and onion mixture is cooked through, add the mustard and crème fraîche and stir until the sauce thickens a little. Add the green beans to the mixture.
- Remove the pork fillets from the oven, arrange them on plates and spoon the sauce over them. Serve immediately.
