Lemon and Thyme Pork Fillet with Seeded Mustard Sau

Name: Lemon and Thyme Pork Fillet with Seeded Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 kg pork fillets (3 x 500g approx); salt and pepper; Olive oil spray; Grated lemon rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09; 2 tablespoons chopped thyme; 40 g butter; 2 tablespoons oil; 2/3 cup medium sherry; 2 cups chicken stock; 4 sprigs of thyme; 2 tablespoons seeded mustard; 1 1/2 teaspoons brown sugar; 250 ml PHILADELPHIA Light Cream For Cooking; 1-2 teaspoons cornflour, blended with a little water; Parmesan Potatoes, for serving; Steamed greens, for serving

Servings: persons

1.5 kg pork fillets (3 x 500g approx)
salt and pepper
Olive oil spray
Grated lemon rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09
2 tablespoons chopped thyme
40 g butter
2 tablespoons oil
2/3 cup medium sherry
2 cups chicken stock
4 sprigs of thyme
2 tablespoons seeded mustard
1 1/2 teaspoons brown sugar
250 ml PHILADELPHIA Light Cream For Cooking
1-2 teaspoons cornflour, blended with a little water
Parmesan Potatoes, for serving
Steamed greens, for serving

1
SEASON the pork with salt and pepper then rub with the combined lemon rind and thyme.
2
Allow to stand 2-3 hours or overnight.
3
Heat the butter and oil in a non stick baking dish and brown the pork evenly on all sides.
4
Bake in a hot oven 200C for 25-30 minutes until just a little pink or cooked to your liking.
5
Remove the pork from the pan, retain the juices and wrap in a double thickness of foil and rest for 10 minutes.
6
HEAT the juices in the baking pan then deglaze with the sherry and stock, add the thyme sprigs and bring to the boil and reduce by 1/3.
7
Add the mustard, sugar and PHILLY, simmer until smooth.
8
Add the blended cornflour and continue stirring until thickened then simmer a further 2-3 minutes.
9
Season to taste then remove thyme sprigs and discard.
10
ARRANGE the sliced pork on serving plates and spoon over the sauce.
11
Serve with Parmesan Potatoes and steamed greens.
12
Serve immediately.

1575

kcal

Calories

Fat

Carbs

143

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1.5 kg pork fillets (3 x 500g approx), salt and pepper, Olive oil spray, Grated lemon rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09, and more.

Yes, Lemon and Thyme Pork Fillet with Seeded Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon and Thyme Pork Fillet with Seeded Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions