For lots of good, healthy eating with relatively little fat and few kilojoules, roast a pork fillet. This is the crème de la crème – tender, tasty and terrific. And the sweet-spicy sauce turns it into a culinary masterpiece. Double the recipe, have a party and enjoy the compliments. You'll deserve them!
1 tbsp chopped fresh rosemary or 1 tsp dried rosemary
2 garlic cloves, crushed
1 tsp grated lemon zest
¼ tsp salt
2 pork fillets (about 250 g each), trimmed of all excess fat
⅓ cup (80 ml) lemon juice
¼ cup (90 g) yellow box honey
¼ cup (60 g) Dijon mustard
½ cup (125 ml) low-fat milk
1 tbsp plain flour
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Preheat the oven to 200°C. Line a small roasting tin with foil. Combine the rosemary, garlic, lemon zest and salt in a small bowl and rub evenly over the pork, then transfer the pork to the tin. Mix the lemon juice, honey and mustard together in a small bowl. Transfer half to a small saucepan and set aside.
Brush the pork with 2 tbsp of the honey–mustard sauce in the bowl. Roast the pork until glazed and golden brown or until a meat thermometer reads 71°C, about 20 minutes, basting two or three times with the remaining sauce.
Meanwhile, pour the milk into a small bowl and whisk in the flour until smooth. Warm the reserved honey–mustard sauce in the small saucepan over a low heat. Gradually whisk in the milk mixture and cook, whisking constantly, until the sauce thickens, about 3 minutes. Serve with the pork.
Some more ideas…
Serve with cooked carrots sprinkled with freshly squeezed orange juice and a fresh baby spinach leaf salad.
Pork fillet is one of the leanest cuts of meat. A plain 125 g cooked portion has about 6 g fat and 890 kJ. That's almost as low as a skinless chicken breast fillet of the same size.