Solo: Pork with Mustard Vinaigrette

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Solo: Pork with Mustard Vinaigrette

Roasted pork fillet top with a mustard vinaigrette. Roasted courgettes, green beans and sweet onions on the side.

Ingredients to serve 1

  • 150g x pork fillet
  • 70g x green beans – cut off ends
  • 2 x courgettes
  • ½ x onion – cut into quarters
  • ½ tbsp x apple cider vinegar
  • 1 tsp x wholegrain mustard
  • 1 tbsp x olive oil – for vinaigrette (from your pantry)
  • freshly ground salt & pepper (from your pantry)


Step 1

Heat oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Heat a frying pan over medium to high heat. On a chopping board rub the pork fillet all over with salt, pepper and olive oil. When the pan is very hot add the fillet and sear for 6 minutes, turning until nicely browned all over.

Step 3

Cut the ends off the courgettes and cut each one into four lengthways.

Step 4

Place the green beans, courgettes and onion on one side of a large baking sheet. Drizzle with olive oil and dust with freshly ground salt & pepper. Toss to coat. Transfer the seared pork fillet to the other side of the baking sheet and pop into the oven. Roast for 12 to 15 minutes until the pork is cooked through (it should not be pink).

Step 5

In a mug or bowl, whisk together the apple cider vinegar, wholegrain mustard and remaining olive oil.

Step 6

To serve, slice the pork and place on the plate. Drizzle with mustard vinaigrette. Add a serving of roasted courgettes, beans and onions on the side.