Lemon and Thyme Pork Fillet with Seeded Mustard Sauce

Ingredients

Method

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