Pork Fillet Steaks with Wholegrain Mustard Sauce

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


  1. Preheat the oven to 210°c.
  2. Season the pork fillet steaks with salt and freshly ground black pepper on all sides.
  3. Heat the olive oil in a large, non-stick pan and fry until golden and caramelised on all sides.
  4. 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.
  5. 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.
  6. Serve the sauce over the pork steaks (which you can slice again into two pieces, as pictured) and garnish with chopped parsley.



Calories Per Serving

325 kcal

Macros Per Serving


21 g

of which saturates

5 g


4 g

of which sugars

0 g


5 g


39 g


Mustard, Milk, Eggs (may be found in some sour cream), Sulphites (may be found in the mustard