Serves
2
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon cracked black pepper
- 1 teaspoon grated lemon rind
- 400g pork fillet
- 1 tablespoon olive oil
- ½ cup frozen Birds Eye Chopped Onions
- 2 tablespoons Leggo’s Pesto - Sundried Tomato
- 400g can diced tomatoes
- Fresh rosemary sprigs for garnish
Leggo's Sundried Tomato Pesto 190g
Method
STEP 1In a small bowl combine Dijon mustard, rosemary, lemon rind and pepper. Generously spread mixture over pork fillet.
STEP 2
Heat olive oil in a frypan and sear pork fillet on each side over a high heat until golden brown. Reduce heat and continue to cook for 10-12 minutes, turning occasionally until cooked. Remove pork fillet from pan, wrap in foil and keep warm.
STEP 3
Add Leggo’s Pesto and frozen Birds Eye Chopped Onions to pan and cook for 1-2 minutes. Stir in diced tomatoes and heat for 4-5 minutes. To serve: Spoon sauce onto serving plates and arrange thickly cut slices of pork on top. Garnish with a sprig of rosemary.
Tips
Serve with Birds Eye Steam Vegetables.