Marinading time: at least 30 minutes, overnight if possible
Cooking time: 10 minutes hob, 30 minutes oven
450g (1 lb) pork fillet/tenderloin
2 tbsp olive oil
2 tbsp maple syrup
4 tsp wholegrain mustard
2 garlic cloves, crushed
salt and freshly ground black pepper
Vegetables to serve
roasted, diced potatoes and carrots
For the mustard pork
Mix together the maple syrup, mustard, garlic, oil, and seasoning. Pour into a shallow dish. Add the pork and turn to coat in the marinade. Cover the dish and refrigerate for at at least 30 minutes, overnight if possible.
Preheat the oven to 200°C (400°F) (gas 6).
Remove the pork from the fridge to bring it up to room temperature.
Meanwhile, parboil a few potatoes and carrots for 7 minutes. Drain and leave until cool enough to handle. Then dice and toss in a little olive oil. Tip into a small roasting tin/pan and roast for about 30 minutes until browning and crisp.
Transfer the pork to a second small roasting tin/pan and pour over the marinade. Cover with foil and roast in the oven for 15 minutes. Remove the foil and continue cooking for a further 10 minutes, or until the pork is cooked through and the juices run clear when tested with a skewer.
Slice the pork and pour over the sticky pan juices. Serve with the roasted vegetables and accompany with peas.
new or baby potatoes and a green salad, green beans, or spinach
large frying pan/skillet
Warm a plate in the oven.
Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.
Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.
Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.
Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.
Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.
Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)
The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.
3 large chicken breasts cut into strips, about 400g (14 oz)
1 tbsp fresh thyme leaves
2 tsp lemon juice
2 tbsp olive oil
1½ tbsp flour, seasoned
1 egg, beaten
2 tsp olive oil
1 cup fresh fine white breadcrumbs (2 slices bread)
oil for frying (not olive oil)
For the sauce
140ml (5 fl oz) crème fraîche (⅔ cup)
1½ tsp Dijon or English mustard
1½ tsp whole-grain mustard
½ tsp horseradish sauce
Can be served with sautéd potatoes (see recipe below) and fine green beans
For the goujons
Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.
Drain the chicken and toss in the seasoned flour, shaking off any excess.
Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.
Finally roll in the breadcrumbs until well coated.
Place on a plate and chill for 15 minutes.
Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.
For the sauce
Stir all the ingredients together until combined. Then serve separately in a bowl.
I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful.
Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.
340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
1 tbsp olive oil
450g/1 lb pork tenderloin
150ml/5 fl oz each chicken stock and cider, OR
300ml/10 fl oz chicken stock
2 tbsp wholegrain mustard
150g/5 oz Greek yogurt
4 fresh oregano stems, leaves only
1 tsp lemon juice
large sauté pan
Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.
Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.
Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.
Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.
Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.
Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.