Fillet of Pork with Mustard Crumb Topping

Page 191

Cuisine: Australasian | Course Type: Main Courses

(1 review)

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Easy, but you've got to watch that it isn't overcooked - depends on the size of the fillets. The mustard cuts the richness of the pork. Goes well with mashed spuds, strangely enough.

(edited 4th February 2010) (0) comment (0) useful  

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