MUSTARD AND CAPER CRUMBED PORK FILLET WITH CHERRY TOMATOES
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.