Korean Sticky Chicken & Rice Bowls
Serves 4. Ready in 35 min.
Dijon-Thyme Pork Fillet with Parmesan Pan Sauce
Pork fillet is lovely, but the sauce is where things get interesting. Sweet wine, Dijon, thyme, lemon and Parmesan make a gorgeous pan sauce for the sliced pork. Add rice and green beans, and you've got a proper dinner.
- Serves
- 6
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
Per serving, estimated
- Calories
- 448
- Protein
- 46g
- Carbs
- 39g
- Fat
- 10g
- Fibre
- 3g
Worked out from the ingredients as listed. Not lab-tested, and brands vary, so check your own labels if you are tracking closely.
Ingredients
- 1120 g pork fillet, two approximately 560 g fillets
- 10 ml oil
- 2 garlic cloves
- 1½ tsp fresh thyme
- 90 ml sweet wine
- 300 ml beef stock
- 1½ tbsp Dijon mustard
- 2 tsp lemon juice
- 60 ml low-fat milk
- 1 pinch sugar
- 25 g Parmesan, grated
- 240 g dry jasmine rice
- 400 g green beans
- Salt and freshly ground black pepper, to taste
Method
- Cook rice and green beans. Preheat oven to 200°C conventional or 180°C fan.
- Pat pork dry. Season the pork fillets with salt and freshly ground black pepper before searing, then sear on all sides in oil.
- Roast, checking from about 15 minutes, until centre reaches 63°C; rest at least 3 minutes.
- In searing pan soften garlic and thyme; deglaze with wine, add stock and reduce slightly.
- Lower heat and whisk in Dijon, lemon, milk, sugar and Parmesan. Slice pork and serve with rice and beans.
