Spanish Pork
photo by DianaEatingRichly 
- Ready In:
- 17mins
- Ingredients:
- 10
- Serves:
ingredients
- 1 tablespoon mustard (20ml)
- 1 garlic clove, crushed
- 1 tablespoon baby capers, rinsed, drained
- 8 pimento stuffed olives, sliced
- 1 tablespoon flat leaf parsley, chopped
- 1 lemon, juice and zest of
- 1 1⁄2 tablespoons olive oil (30ml)
- pepper
- 2 tablespoons warm water (40ml)
- 350 g pork fillets, trimmed
directions
- Preheat oven to 180°C.
- To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
- Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
- Place pan in oven for 5 minutes until pork is cooked through.
- Rest pork for 5 minutes.
- Drizzle with the sauce and serve.
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Reviews
- My family and I thoroughly enjoyed this! A different twist on the pork chop and a real winner. I served it with wild rice and carrots. BTW - your conversion system is fine. I lived in South Africa for many years and always had to convert recipes back and forth. Not everyone is able to do that :>)
- Your conversion system sucks. Original recipe reads 350 gm pork. THE CONVERSION IS .077 LB PORK!!! THERE‘S GOT TO BE A CLEARER WAY TO PRESENT THIS!
- I made this one of my choices for recipe Australia/New Zealand recipe swap #6. To be honest I chose this because the sauce looked really good, but I didn't have pork fillets, but a leg of lamb in my freezer to use. This recipe worked wonderfully for this. I slow cooked the lamb in it's own juices, and when it was to my liking I made the sauce to pour over, allowed it to warm for a few minutes and it was outstanding! The only change I made was to adjust the amount of ingredients for a 6 pound leg of lamb. I will definetly be using this with pork.I'm Glad I made this recipe.
- Good flavor! I modified the recipe for summer grilling. I made extra sauce and used it as a marinade then grilled outside.
- I used flattened chicken breast fillets, very thin. Very good flavor. I will cook again.The pimento stuffed olives made the dish. No salt necessary. Thanks.
RECIPE SUBMITTED BY
Gold Coast Australia
