Dijon roast pork fillet

    2 hours 15 min

    Herbs, Dijon mustard, white wine and yoghurt make a flavourful marinade that keeps the roasted pork fillet moist and tender.

    110 people made this

    Serves: 6 

    • 1.4kg (3 lb) pork fillet
    • 3 cloves garlic, minced
    • 1 red onion, minced
    • 15g fresh parsley, chopped
    • 3 tablespoons Dijon mustard
    • 5 tablespoons white wine
    • 4 tablespoons natural yoghurt
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons salt
    • 1 teaspoon freshly ground black pepper
    • 1/2 teaspoon red chilli flakes
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried thyme
    • 1 1/2 chicken stock cubes, crushed
    • 3 tablespoons fresh lemon juice

    Prep:25min  ›  Cook:1hr30min  ›  Extra time:20min resting  ›  Ready in:2hr15min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Place pork fillet in a deep baking dish. Mix together remaining ingredients; pour over pork. Cover the dish with aluminium foil.
    3. Bake in the preheated oven until the internal temperature has reached 70 degrees C, about 90 minutes.
    4. Remove fillet from the dish and cover with aluminium foil on a cutting board. Allow to rest for 20 minutes before slicing. Reserve sauce from the dish and serve on the side.

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    Reviews in English (100)


    We really enjoyed this flavorful roast. I didn't have red onion or plain yogurt so I used vidalia onions and no yogurt. I took the foil off for the last ten minutes to let it brown just a little bit. I served it over egg noodles and the sauce over the top was quite yummy. Thanks so much!  -  20 Jan 2008  (Review from Allrecipes US | Canada)


    This turned out really good! I didn't have all the ingredients though. I didn't have the plain yogurt, buillion cubes or red onion. Even without thus stuff the pork turned out great, very tender with lots of flavor. I will be making this again  -  23 Oct 2007  (Review from Allrecipes US | Canada)


    AMAZING! We had to cook our pork loin longer than 1.5 hours but I think it may have been slightly frozen in the middle still. The flavors meld so well, the pork is incredibly tender and the entire dish is delicious! We served the sauce on mashed potatoes. If I could give this more than 5 stars, I would!  -  03 Oct 2007  (Review from Allrecipes US | Canada)