Pork fillet when cooked well is one of the most deliciously tender pieces of meat and is one my favourites. Here is a really simple method that I love that combines a little heat from Dijon mustard with the sweetness of apricots.
I usually serve this dish with creamy layered potatoes and seasonal vegetables or as an alternative to a roasting joint with all of the traditional trimmings associated with a Sunday lunchtime meal.
The delicious crusty exterior of this dish is great once baked and gives a great, crunchy but sweet texture to a delicate piece of meat.
A good wine to serve with this is a Moscato and I have paired this with the Barefoot Moscato on several occasions as this has notes of peach and apricot which really complement the pork dish and give me an excuse to indulge in some sweet wine, which I love, but only goes with certain food.
I pork fillet, trimmed and washed
2-3 Tbsp Dijon Mustard
2-3 Slices Bread – I prefer to use ciabatta or a flavoured bread such as tomato bread or olive bread
200g Dried Apricots
Tbsp Fresh Sage
Sea Salt and Pepper to taste
1. In a food processer whizz up your bread so it becomes breadcrumbs and add in the sage leaves so these breadcrumbs are nice and herby. If you’re not a fan of sage try this with rosemary or thyme which will also work well with the pork fillet
2. Chop the apricots into small chunks and throw in with the breadcrumbs and mix with a spoon adding Sea Salt and freshly ground black pepper to taste
3. Firstly wash your meat and then pat dry with kitchen towel to ensure all excess moisture is absorbed
4. Rub a little salt and pepper all over the fillet to flavour the meat
5. With a pastry brush, cover the fillet with the Dijon mustard and then roll in the breadcrumbs until nicely coated all over
6. Place the fillet onto an oven-proof dish or tray and place into a pre-heated over for 20-25 minutes, depending on how you like your meat cooked – the crumb should be nice and golden brown in appearance
7. Remove from the oven, wrap the dish in tinfoil and allow to rest for up to ten minutes before carving and serving with your chosen accompaniments