Lemon and Thyme Pork Fillet with Seeded Mustard Sauce

• 1.5 kg pork fillets (3 x 500g approx)
• salt and pepper
• Olive oil spray
• Grated lemon rind of 2 lemons Safeway 4 ct For $5.00 thru 02/09
• 2 tablespoons chopped thyme
• 40 g butter
• 2 tablespoons oil
• 2/3 cup medium sherry
• 2 cups chicken stock
• 4 sprigs of thyme
• 2 tablespoons seeded mustard
• 1 1/2 teaspoons brown sugar
• 250 ml PHILADELPHIA Light Cream For Cooking
• 1-2 teaspoons cornflour, blended with a little water
• Parmesan Potatoes, for serving
• Steamed greens, for serving

1. SEASON the pork with salt and pepper then rub with the combined lemon rind and thyme.
2. Allow to stand 2-3 hours or overnight.
3. Heat the butter and oil in a non stick baking dish and brown the pork evenly on all sides.
4. Bake in a hot oven 200C for 25-30 minutes until just a little pink or cooked to your liking.
5. Remove the pork from the pan, retain the juices and wrap in a double thickness of foil and rest for 10 minutes.
6. HEAT the juices in the baking pan then deglaze with the sherry and stock, add the thyme sprigs and bring to the boil and reduce by 1/3.
7. Add the mustard, sugar and PHILLY, simmer until smooth.
8. Add the blended cornflour and continue stirring until thickened then simmer a further 2-3 minutes.
9. Season to taste then remove thyme sprigs and discard.
10. ARRANGE the sliced pork on serving plates and spoon over the sauce.
11. Serve with Parmesan Potatoes and steamed greens.
12. Serve immediately.

pork, salt, olive oil spray, lemon rind, thyme, butter, oil, medium sherry, chicken stock, thyme, seeded mustard, brown sugar, cornflour, parmesan potatoes, steamed greens

Taken from www.kraftrecipes.com/recipes/lemon-thyme-pork-fillet-seeded-mustard-sauce-129927.aspx (may not work)