Looking for a ‘leaner’ way to enjoy steak? Pork tenderloin (pork fillet) is not only kinder to your waist, but its kinder on the budget too. Here is a fool proof way to prepare this succulent cut and finish it with a delicious sauce that takes seconds to make. Enjoy with your choice of side greens*.
*not included in macros
- 280g pork fillet (tenderloin), cut into 2 thick ‘steaks’
- salt and freshly ground black pepper
- 1 TB olive oil
- ¼ cup reduced-fat sour cream
- 2 tsp wholegrain mustard
- chopped parsley, to garnish
- Preheat the oven to 210°c.
- Season the pork fillet steaks with salt and freshly ground black pepper on all sides.
- Heat the olive oil in a large, non-stick pan and fry until golden and caramelised on all sides.
- Remove and place onto a roasting tray lined with greased foil and place into the oven for 10-15 minutes to sufficiently cook through. Once done, remove the pork from the oven, wrap it in the foil it was on and leave to rest for 10 minutes.
- At this time, make the sauce. Use the smallest saucepan you have, simply combine the creme fraiche and wholegrain mustard in the pan and gently warm through.
- Serve the sauce over the pork steaks (which you can slice again into two pieces, as pictured) and garnish with chopped parsley.