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Ingredients

1 tablespoon mustard
1 garlic clove, crushed
1 tablespoon baby capers, rinsed, drained
8 pimento-stuffed green olives, sliced
1 tablespoon chopped flat-leaf parsley
Zest and juice of 1 lemon
1 1/2 tablespoons olive oil
350g piece pork fillet, trimmed
Cooked broad beans, to serve

Method

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

Spanish pork

How to make Spanish pork

Ingredients

Method