Sunday, 21 February 2010
Honey and Mustard Baked Pork Fillet with Parsnips [#223]
I love Donna Hay. I could so easily have made her the subject of the Challenge for the entire year, and might well do in 2011! Her recipes are elegant, simple, healthy and always work. This could scarcely have been simpler - pork fillet spread with grain mustard, honey and oregano, and roasted over chunky parsnips, which in turn absorb the fragrant juices from the pork, emerging tender and soft, not tough and charred, like roast parsnips often do. Loads of leftovers for tomorrow, too. We drank an Alsace Pinot Gris with this - crisper and less sweet than a Riesling, but still with enough fruit and honeyed sweetness to match the pork.