The Complete Beverley Sutherland Smith Cookbook
Fillet of Pork with Mustard Crumb Topping
Page 191
Cuisine: Australasian | Course Type: Main Courses
(1 review)
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Recipe Review
bunyip from Melbourne, VIC
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.
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