Ingredients:
1 tablespoon mustard ( 20ml)
1 garlic cloves, crushed
1 tablespoon baby capers, rinsed, drained
8 pimento stuffed olives, sliced
1 tablespoon flat leaf parsley, chopped
1 lemons, juice and zest of
1 1/2 tablespoons olive oil ( 30ml)
pepper
2 tablespoons warm water ( 40ml)
350 g pork fillets, trimmed
Directions:
Preheat oven to 180 C.
To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
Place pan in oven for 5 minutes until pork is cooked through.
Rest pork for 5 minutes.
Drizzle with the sauce and serve.
Servings: 2
Time preparation: 2 min.
Time total: 17 min.