Rosemary mustard pork
Home
Rosemary mustard pork
Two pork scotch fillets in rosemary, wholegrain mustard, and honey. A pan, not a long roast.
Two pork scotch fillets, about 150 g each, with rosemary, wholegrain mustard, and honey. Twenty minutes in the marinade is enough. Two hours is better if you have the time. I cook it to 63°C and let it rest. The cover is the grill pan. That night I cooked three.
Before you cook
Scotch fillet, in an Australian butcher, is a cut from the pork neck: a small, well-marbled steak, not the beef scotch fillet. Mustard and honey on pork is a weeknight glaze, not a named classic. Rosemary is what makes this one mine. A hot pan gives it a crust a slow oven would not.
- Serves
- 2
- Time
- 40 min
- Level
- Weeknight
- Energy
- 420kcal
- Quick
No gluten, dairy, egg, nuts, or shellfish in the written list.
Equipment
- Frying pan or grill pan
- Small bowl
- Tongs
- Thermometer, if you have one
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1757 kJ
- 420 kcal
- Protein
- 34 g
- Fat
- 24 g
- Carbohydrate
- 10 g
- Sugars
- 8 g
- Fibre
- 0 g
- Salt
- 1.1 g
- Sodium
- 440 mg
This batch, 2 servings, is about 3515 kJ (840 kcal), with 16 g sugars and 2.2 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Stir the rosemary, mustard, honey, oil, garlic, salt, and pepper together.
- 02
Coat the fillets. Cover them and refrigerate for at least 20 minutes, or up to 2 hours.
- 03
Heat a frying pan or a grill pan over medium-high heat. Shake off the extra marinade. Sear the pork for 3 to 4 minutes on each side, until the outside is golden.
- 04
Lower the heat to medium. Cook another 3 to 5 minutes, until the middle of the thickest part is 63°C.
- 05
Rest it on a plate for 5 minutes. A little more rosemary on top if you have it.
Times are a guide. If it needs another minute, give it another minute.
To serve
With roast carrots and potatoes, or steamed beans, or mashed potato. The glaze is the sauce. It does not need another.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat slices in a pan until they are steaming. Do not leave cooked pork on the bench.
Leftovers
- Rosemary pork, the next day
For a parent, a student, or anyone who cooked yesterday.
What you made
Members can send a photo and the story of their version. I may feature it. It will not replace my picture. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Rosemary mustard pork
Serves 2 · 40 min
Ingredients
- 2 pork scotch fillets, about 150 g each
- 2 sprigs fresh rosemary, finely chopped, plus more to finish
- 2 tbsp wholegrain mustard
- 1 tbsp honey
- 1 tbsp olive oil
- 2 garlic cloves, minced
- salt and black pepper
Method
- Stir the rosemary, mustard, honey, oil, garlic, salt, and pepper together.
- Coat the fillets. Cover them and refrigerate for at least 20 minutes, or up to 2 hours.
- Heat a frying pan or a grill pan over medium-high heat. Shake off the extra marinade. Sear the pork for 3 to 4 minutes on each side, until the outside is golden.
- Lower the heat to medium. Cook another 3 to 5 minutes, until the middle of the thickest part is 63°C.
- Rest it on a plate for 5 minutes. A little more rosemary on top if you have it.
To serve
With roast carrots and potatoes, or steamed beans, or mashed potato. The glaze is the sauce. It does not need another.
Keeping it
Cool it and keep it in the fridge for 3 days. Reheat slices in a pan until they are steaming. Do not leave cooked pork on the bench.