720g Pork fillet
400g Aubergine, diced evenly
1 chilli, deseeded & finely chopped
160ml Olive oil
4 Rosemary sprigs, chop leaves
140g Creme fraiche
20ml Whole grain mustard
8g Mint, leaves chopped
Salt & Pepper
Preheat oven to 220 degrees.
Prep your ingredients as listed.
Place your diced aubergine, sliced chili (to your heat preference) and chopped rosemary on a baking tray and rub with olive oil. Place in the oven for 30 minutes, or until cooked through.
Rub your pork with cooking oil and salt & pepper. Sear off the pork fillet in a hot non-stick pan until golden (about 1-2 minutes per side).
Place in the oven and cook for 10 minutes until cooked to your
preference. Remove and allow to rest for a few minutes.
Mix the honey, whole grain mustard and crème fraiche together to form the dressing. Season with salt and pepper.
Slice your pork fillet and serve alongside your aubergines. Top with your dressing and mint leaves.
Recipe courtesy of UCOOK.
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