Spanish Pork

Ingredients:

1 tbsp mustard
1 garlic clove, crushed
1 tbsp baby capers, rinsed and drained
8-10 pimento-stuffed green olives, sliced
1 tbsp chopped flat leaf parsley
Grated zest and juice of 1 lemon
1 ½ tbsp olive oil
350g piece pork fillet, trimmed
Cooked broad beans to serve

Method:

Firstly, preheat the oven to 180C. To make the sauce, you need to whisk the mustard, garlic, capers, olives, parsley, lemon zest and juice, 1 tbsp oil, pepper and 2 tbsp of warm water. Heat the remaining oil in an oven proof frying pan and cook the pork on high heat for 5 minutes until golden. Then place then pan in the oven for 5 minutes or until cooked. Allow to rest for a further 5 minutes then slice. Serve the meat and drizzle with sauce, add broad beans on the side.