About this recipe:Pork fillets are coated in Dijon mustard and then pan-seared, then transferred to the oven to finish cooking. The pork fillets are then served with a creamy Dijon mustard and Marsala sauce.
2 pork fillets
4 tablespoons Dijon mustard
1 tablespoon oil
2 shallots, finely chopped
250ml Marsala wine
1 tablespoon Dijon mustard
250ml double cream
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Coat pork fillets generously with mustard. Oil a 23x33cm or similar sized baking dish.
Heat oil in a large frying pan over medium-high heat. Arrange pork fillets in pan and brown the meat. Turn to brown evenly. Transfer meat to prepared baking dish.
Bake in preheated oven for 20 minutes. Turn and continue cooking for 20 minutes or until desired doneness.
Meanwhile, melt butter over medium heat in the same pan used to cook the pork. Cook shallots in butter until soft. Stir in Marsala, mustard and cream and cook until volume of liquid is reduced by half.
Slice pork and place on a serving dish. Spoon sauce over meat and serve.