Crumbed Pork Fillets with Sweet Potato Mustard Mash
Servings 4
Difficulty Beginner
Total Time 30 minutes COOK MODE
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INGREDIENTS
- 1kg pork fillet
- 2 Tbsp wholegrain mustard
- 2 tsp Hinds Spices Steak & Chops Spice
- 1 Tbsp honey
- 4 sprigs picked thyme
- 100g Hinds Southern Coating Original
- 4 sweet potatoes, peeled
- 2 Tbsp butter
- ¼ cup milk
- 1 tsp Hinds Spices Potato Spice
- 10ml Fresh chives, chopped
METHOD
- Place half the mustard, Hinds Spices Steak and Chops Spice, honey and thyme into a bowl and mix well. Rub over the pork fillet and set aside.
- Coat the pork fillet in Hinds Southern Coating Original.
- Drizzle with olive oil and air fry for 15 minutes at 180°C.
- Dice the potatoes, and place into a pot of cold water. Bring to the boil and simmer for 20 minutes. Drain and mash,stir in the butter, milk, remaining mustard and Hinds Spices Potato Spice and chives.
- Slice the pork fillet and serve on top of the sweet potato mustard mash.
