This dish was so delicious and would be perfect for a dinner party. All the flavours work really well. As you are crusting the pork it kept it really moist. I’d usually do a mushroom sauce but fancied something different. I had some cream cheese in the fridge and thought it would just be the same as using cream and it was!

Ingredients (serves 2)

For the pork

• 500g pork fillet
• 100g walnuts
• Bunch of sage, leaves only
• Bunch thyme, leaves only
• 2 large sun dried tomatoes
• 3 tbsp parmesan
• 3 tbsp breadcrumbs
• 2 tsp Dijon mustard
• Oil for frying

For the sauce

• 1 shallot, peeled and finely diced
• 1 garlic clove, peeled and minced
• Stalks left over from making crust
• 300ml stock, I used mushroom but chicken or vegetable would work
• 3 tbsp low fat cream cheese
• 1 tsp Dijon mustard
• ¼ tsp fresh black pepper
• Salt to taste
• Oil for frying

Directions

1. In a food processor add the walnuts, sage, thyme and sun dried tomatoes. Blitz but not too much as you want some texture. Tip in a bowl and stir in the bread crumbs and parmesan.
2. Season the pork fillet and brush with the mustard. Pat on the crust mixture. Pop in the fridge for at least 30 minutes.
3. Pre heat oven to 200 degrees fan.
4. In an oven proof pan add a drizzle of olive oil and fry the pork for a couple of minutes on each side. Cook in the oven for 20 minutes. Remove and leave to rest for about 10 minutes.
5. In a saucepan add a drizzle of olive oil. Add the shallots and cook for about 4 minutes or until translucent and soft. Add the garlic and cook for a further minute.
6. Add the stock and herb stalks. Bring to the boil and rapid simmer for 5 minutes to reduce. Discard the stalks.
7. Stir in the cream cheese, Dijon mustard and pepper. Taste and add salt if you need to. Serve in a bowl with the pork and your favourite side dish.