Experimental Kitchen: Pork Fillet with a crust

It’s time to try some new things in the kitchen. I’ve been cooking the last few nights (we usually cook together) and made a winter couscous with bacon, mushroom linguine and Gong Bao chicken with rice.

Pork fillet is delicious and if you put it in the oven for the right amount of time, it remains juicy and tender.


For two people, we got about 400g pork fillet
1 small garlic clove
1 tablespoon honey
1.5 tablespoon mustard
1 tablespoon vinegar
a spritz of tabasco
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon marjoram
1/2 bundle parsley
potatoes (optional – you can also eat this with rice or noodles)

Pork fillet: before

Pork fillet: before


1. Preheat over to about 180-200 degrees.

2. Heat oil in a pan and sear the pork fillet from all sides, sealing in the juice of the meat.

3. Mix the herbs, honey, mustard, pressed garlic, vinegar, tabasco, some oil (depending on how much meat you have) into a paste.

4. Rub the paste on the entire piece of meat and then place the meat in a baking form. (If you are eating potatoes, you can halve them and place them in the baking form as well.)

Pork fillet: after

Pork fillet: after

5. Put in the oven for about 20 minutes. About halfway through you can get a brush and put some of the oil and sauce back on the meat. The pork will need to be removed after 20 minutes so that it doesn’t dry out. It should be a bit crispy if possible. The potatoes can be left in the oven while you cut the meat into smaller pieces.
Also it’s the wee hours of the morning now in Australia, finally 4th March so I’d like to wish Shaun, my big bro, a very happy birthday!! Still in your 20s!! Hope it’s a productive, positively-life-changing year full of growth, good times and happiness 🙂