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


  • 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


  1. Tenderise the pork fillets using the end of a rolling pin, thinning the meat slightly. Place in a roasting dish.
  2. 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.
  3. 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).
  4. 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.
  5. In a separate pan, cook the fine French beans in boiling water until just beginning to soften but still firm.
  6. 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.
  7. Remove the pork fillets from the oven, arrange them on plates and spoon the sauce over them. Serve immediately.

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