MUS­TARD AND CA­PER CRUMBED PORK FIL­LET WITH CHERRY TOMA­TOES

donna hay - - Favourite Things One-dish Bakes -

½ cup (100g) ca­pers, chopped

1½ tea­spoons fen­nel seeds, crushed 1¼ cups flat-leaf pars­ley leaves, chopped ½ cup (35g) panko (Ja­panese) bread­crumbs 1 tea­spoon finely grated lemon rind sea salt and cracked black pep­per 1.2kg pork fil­let

2 ta­ble­spoons Di­jon mus­tard ex­tra vir­gin olive oil, for greas­ing

250g vine-ripened cherry toma­toes

Pre­heat oven to 240°C (475°F). Place the ca­pers, fen­nel seeds, pars­ley, bread­crumbs, lemon rind, salt and pep­per in a shal­low bowl and mix to com­bine. Brush the pork with mus­tard and roll in the pars­ley bread­crumb mix­ture.

Grease a large oven tray with oil, place the pork on the tray, cover with alu­minium foil and cook for 10 min­utes. Re­move the foil and re­turn to the oven for 15 min­utes. Add the toma­toes and cook for a fur­ther 5 min­utes or un­til golden brown and cooked to your lik­ing. Set aside for 5 min­utes to rest. Slice to serve. SERVES 4.

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