Fillet of Pork with Apples and Mustard Sauce

Fillet of Pork with Apples and Mustard Sauce


This really tender cut of pork is quickly cooked in a creamy mustard sauce and the tartness of the apples are an ideal accompaniment to make this dish full of flavour.


Fillet of Pork with Apples and Mustard Sauce
Prepares: 4 servings
  • Preparation time: 25 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 600g (1 lb 5 oz) pork tenderloin/fillet
  • 1 medium onion
  • 2 Cox’s apples/dessert apples
  • 2 tbsp flavourless oil
  • 1½ tsp flour
  • 180ml (6 fl oz) chicken stock (¾ cup)
  • 2 tbsp wholegrain mustard
  • 1½ tsp Dijon mustard
  • 3 tbsp double cream/whipping or heavy cream
  • 2 sprigs fresh thyme
  • salt and freshly ground black pepper

  • To serve
  • Serve with buttered, baby potatoes and purple sprouting broccoli/broccolini.

  • You will also need a large frying pan/skillet with a lid for this recipe.

  1. Method
  2. First, warm a plate in the oven.

  3. Then trim any fat from the pork and slice into 2.5cm (1 inch) slices.

  4. Peel and finely chop the onion.

  5. Next, quarter, core, and slice the apples (do not peel).

  6. Now heat the oil in a pan and then fry the pork slices over a medium–high heat for 2–3 minutes on each side until nicely browned. This will probably need to be done in two or more batches. Once the slices are brown, transfer them to the warmed plate and cover with foil.

  7. Add the onions to the pan, reduce the heat and then gently cook for about 5 minutes to soften.

  8. Stir in the flour until it soaks up all the juices in the pan and then gradually add the stock, stirring continuously, until the sauce is smooth.

  9. Next stir in the mustards and the cream. Add the apples, thyme and seasoning. Return the pork to the pan along with any juices. Stir everything together, cover the pan, and then gently cook for about 5 minutes until the sauce has slightly thickened.

Updated: September 22, 2018

Fillets of Sole in Parmesan Breadcrumbs

Fillets of Sole in Parmesan Breadcrumbs


Fillets of sole are covered in a breadcrumb mix with Parmesan cheese, cayenne pepper and parsley and then gently fried for just a few minutes. They are served with a herb mayonnaise.


Fillets of Sole in Parmesan Breadcrumbs
Prepares: 4 servings
  • Preparation time: 25 minutes
  • Cooking time: 12 minutes

  • Ingredients
  • For the sole
  • 85g (3 oz) fresh white breadcrumbs (1¾ cups)
  • 28g (1 oz) Parmesan, finely grated (¼ cup)
  • 4 tbsp fresh parsley, chopped
  • 1 tsp cayenne pepper
  • 55g (2 oz) flour (⅓ cup + 1 tbsp)
  • salt and freshly ground black pepper
  • 1 egg, beaten
  • sole fillets (8 small fillets about 85g (3 oz) each, or 4 large about 140g (5 oz )each)*
  • 2 tbsp oil (not olive oil)
  • lemon wedges to garnish

  • *If sole is out of season, turbot works really well with this recipe.

  • For the herb mayonnaise
  • 6 tbsp mayonnaise
  • 2 tsp lemon juice
  • 2 tbsp fresh chervil or basil, chopped
  • salt and freshly ground black pepper

  • To serve
  • a soft green salad

  • You will also need a large frying pan/skillet.

  1. Method
  2. For the herb mayonnaise
  3. In a small bowl, mix together the mayonnaise, lemon juice, and herbs. Season. Cover and chill.

  4. For the sole
  5. Put a plate in the oven to warm.

  6. Mix the breadcrumbs, Parmesan, parsley, and cayenne pepper. Then spread out on a plate.

  7. Pour the beaten egg into a shallow dish.

  8. Season the flour lightly and spread out on a second plate.

  9. Pat dry the sole fillets and then coat in the flour, dip in the egg and finally coat with the breadcrumbs. Put them on a clean plate as you go.

  10. You will probably need to fry the fillets in two batches. Heat 1 tablespoon of oil in the pan and then add half the fillets. Fry gently for 2–3 minutes, depending on the thickness of the fillets. When golden and crisp on the underside, turn and fry for a further 2–3 minutes. Remove from the pan and lay on a piece of kitchen paper to absorb any oil, then transfer to the warmed plate and return to the oven.

  11. Now heat the remaining oil in the pan, then fry the second batch of fillets.

  12. Serve garnished with lemon wedges and herb mayonnaise.

Updated: August 19, 2018

Salmon Fillets in a Tangy Sauce

My favourite fish was there at the fish counter – Wild Pacific Salmon. The best salmon there is.

We only have a chance to buy it fresh for such a short time, so I make the most of it while I can. This recipe is very quick and adding orange gives it a lovely tangy flavour.


Salmon Fillets in a Tangy Sauce


A delicious salmon dish that is just right for summer.

Salmon fillets are briefly marinated in an orange sauce and then grilled/broiled. They are served with buttery baby potatoes and a vinaigrette dressed salad.


Salmon Fillets in a Tangy Sauce
Prepares: 4 servings
  • Preparation time: 25 minutes
  • Marinading time: 10 minutes
  • Cooking time: 12–15 minutes

  • Ingredients
  • 6 tbsp freshly squeezed orange juice (about 1 large orange)
  • 3 tbsp vinaigrette salad dressing
  • 1 tbsp runny honey/clear honey
  • 680g/1 lb 8 oz salmon fillet, skinned and sliced into four pieces
  • 1 orange
  • 680g/1 lb 8 oz baby potatoes, scrubbed
  • knob of butter
  • a green salad of your choice

  • Equipment
  • a shallow, heatproof dish that will take the salmon in a single layer.

  1. Method
  2. Spoon the orange juice into a small bowl. Add the salad dressing and honey and whisk well to combine. Pour into the dish.

  3. Add the salmon to the dish and coat well with the marinade. Leave for 10 minutes.

  4. Preheat the grill/broiler to low.

  5. Bring a little water to the boil in the base of a steamer and then steam the potatoes for 15 minutes or until tender.

  6. Meanwhile, cut the second orange into 8 thin slices and lay 1 slice on each piece of salmon. Make a single cut from the edge to the centre in the remaining 4 slices and set to one side.

  7. Place the salmon under the grill for 15 minutes until it is cooked through. (Don’t have the dish too close to the heat.) The juice from the orange slices will seep into the salmon.

  8. Prepare the salad, drizzle with more of the vinaigrette dressing and toss.

  9. Drain the potatoes, add a good knob of butter to the pan and stir to coat.

  10. Transfer the salmon pieces to 4 plates, discarding the orange pieces, and spooning over any juices remaining in the pan. Top each piece with the reserved orange slices twisting them at the cut edge.

  11. Serve with the buttered baby potatoes and salad.