1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (238g) Recipe makes 2 servings The following items or measurements are not included below: 8 pimento stuffed olives
Calories 328
Calories from Fat 160		(48%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 4.0g	19%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 110mg		36%
Sodium 302mg		12%
Potassium 705mg		20%
Total Carbohydrate 3.4g		1%
	Dietary Fiber 0.6g	2%
	Sugars 0.8g
Protein 37.5g		74%
detailed view... how is this calculated?

Menus using this recipe:

Kitchen Tourists Ballooning Around

TansGram

Spanish Pork

Recipe #159455 | 17 min | 2 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Jewelies
Mar 11, 2006

From Delicious magazine. This will serve two people so you will need to adjust for more. **Please Note - A tablespoon for this recipe is the Australian tablespoon, 20ml or 1 American tablespoon plus 1 teaspoon.

SERVES 2 (change servings and units)

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

1
Preheat oven to 180°C.
2
To make sauce, whisk together mustard, garlic, capers, olives, parsley, zest, juice, 1 tablespoon olive oil, pepper to taste with 2 tablespoons warm water.
3
Heat remaining oil in an oven proof pan over high heat and cook pork, turning, for about 5 minutes until golden.
4
Place pan in oven for 5 minutes until pork is cooked through.
5
Rest pork for 5 minutes.
6
Drizzle with the sauce and serve.

Questions about this recipe?

Featured Reviews for This Recipe

From: sugaree

On Jul 25, 2009

Lovely, I did cut down on the lemon a bit as others suggested. My sometimes picky ones enjoyed this too.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: cyaos

On May 4, 2009

This was quite tasty but we did find that the sauce was just a touch too tart for our tastes. I would perhaps reduce the lemon a bit as you get quite a bit of tart-ness from the capers themselves. In any case, I will definitely try it again with that modification. I made this with rice and peas. Thanks for posting.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bshemyshua

On Jul 3, 2007

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.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Leggy Peggy

On Jun 15, 2007

I was gobsmacked. What a refreshing and tangy flavour! I doubled the recipe. The only other change was that I cooked the sauce down for a few minutes before drizzling it over the pork. Hey, it's winter and it's cold. Fussy Aunt Esther had seconds, which is most unusual. I'm saving the leftover sauce to put on something tomorrow — might have to make mashed potatoes. Yum. Made and devoured for Zaar World Tour.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 10 reviews