Fillet of Pork with Mustard Crumb Topping

From The Complete Beverley Sutherland Smith Cookbook

Cookbook

Author(s): Beverley Sutherland Smith

Page 191

Cuisine: Australasian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

16 years ago

★ ★ ★ ★ ★ 4/5

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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.

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