Pork fillet

Pork fillet with a parmesan crust


  • 50m

  • Serves 6 approx.

    Medium
  • Select for option
  • Always check the label

Ingredients

  • 2 x 500g pork fillets (tenderloin)

  • GF

    200g sourdough bread

  • 50g parmesan cheese, grated

  • 4 tbsp thyme leaves

  • Salt and pepper

  • GF

    3 tbsp Dijon mustard

  • 50m

  • Serves 6 approx.

    Medium
  • Select for option
  • Always check the label

  • Ingredients

    • 2 x 500g pork fillets (tenderloin)

    • GF

      200g sourdough bread

    • 50g parmesan cheese, grated

    • 4 tbsp thyme leaves

    • Salt and pepper

    • GF

      3 tbsp Dijon mustard

  • Directions

    Preheat the oven to 180C fan/200C/gas 6.

    Trim any excess fat and silver skin from the pork fillets.

    Place the sourdough into a food processor. Blitz to fine breadcrumbs.

    Add the parmesan cheese, thyme leaves and salt and pepper, blitz to combine. Tip into a large shallow dish.

    Place the pork fillets onto a large baking tray lined with baking parchment.

    Brush the Dijon mustard generously over the fillets.

    Roll the pork fillets in the breadcrumb mix, ensuring each fillet is well coated.

    Place back onto the lined baking tray and bake in the preheated oven for 35-40 minutes, ensuring the fillets are cooked through.

    Serving suggestion

    Serve with fine beans and baby new potatoes.