Ingredients
- 2 pork fillets (about 800 g)
- 1 tbsp olive oil, salt and pepper
- 2 tbsp honey
- 2 tbsp wholegrain mustard and 1 tsp Dijon mustard
- 1 tsp chopped thyme leaves
- Roast potatoes or a green salad, to serve
Method
- Heat the oven to 220°C (200°C fan-forced). Mix the honey, mustards and thyme.
- Season the pork. Heat the oil in an ovenproof frying pan over high heat and brown the fillets all over, about 1 minute a side.
- Brush the honey mustard over the pork and roast for 12 to 15 minutes, until 70°C in the centre.
- Cover loosely with foil and rest for 10 minutes. Slice thickly and spoon over the pan juices.