Pork fillets with honey-mustard sauce

Pork fillets with honey-mustard sauce


99 people made this

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!

Elaine Russell

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 (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

Write a review

Click on stars to rate