Pork fillets with honey-mustard sauce

    35 minutes

    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!

    197 people made this

    Serves: 4 

    • 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

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. 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.
    2. 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.
    3. 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.

    Health points

    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.

    Each serving provides

    GI estimate low.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (6)


    I cooked this for my wife last night and she absolutely loved it - give it a shot - it's well worth it and will definately become a regule in our household.  -  28 Dec 2011


    My husband (a fussy eater) and I really enjoyed this dish, but next time I will cut down on the mustard as it was a bit overpowering.  -  28 Oct 2009


    Ended up tweaking the sauce somewhat. Added capers, parsley and substantial amount of pepper and salt. Overall though, good dish.  -  15 Apr 2013