Spanish Pork

Submitted by Jewelies

"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."

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photo by DianaEatingRichly

Ready In:: 17mins
Ingredients:: 10
Serves:: 2

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 :>)

LauraMac
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!

Luis T.
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.

bshemyshua
Good flavor! I modified the recipe for summer grilling. I made extra sauce and used it as a marinade then grilled outside.

Mama Cee Jay
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.

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