Roasted fillet of pork coated with herb and garlic breadcrumbs served with sauteed potatoes and a creamy leek sauce.
Preheat the oven to 200'C.
Pick the leaves from the parsley, thyme and rosemary. Finely chop the garlic.
Place these ingredients in a food processor with the breadcrumbs, seasoning and olive oil and blitz until you have a fine breadcrumb consistency.
Heat a frying pan with some sunflower oil.
Season the pork with salt and pepper and colour each side until golden brown.
Brush the top side of the loin with the Dijon mustard and then coat the mustard with the breadcrumbs. Pat down to make sure the breadcrumbs have stuck.
Transfer to the oven and cook for 8-10 minutes.
Allow to rest for 5 minutes before serving.
Par-cook the potatoes in salted water for about 10 minutes. Drain, cool and cut in half. Heat a frying pan until hot. Add the sunflower oil and then add the potatoes cut side down. Cook until golden brown. Season with salt and pepper and finish with a knob of butter.
Thoroughly wash the leeks and then cut into small dice.
Peel and finely chop the garlic and shallots.
Heat a saucepan, add the butter and allow to melt. Add the leeks to the pan and allow to soften before adding the shallots and the garlic. Cook for a few minutes over a low heat and then add the creme fraiche to the pan. Bring the suace up to the boil, season with smoked salt and pepper and then remove from the heat.
To serve: Slice the pork fillet into 4 slices. Serve next to a neat pile of potatos and finish with the sauce on top of the pork.
«Make sure that your leeks and shallots are cooked all the way through before adding your crème frache. You can add the roasting juices from the pork to your sauce to give it some extra flavour.»