Crumbed Pork Fillets with Sweet Potato Mustard Mash
Servings 4
Difficulty Beginner
Total Time 30 minutes COOK MODE
Prevent your screen from going dark (if supported by your device)
SERVING SIZE
TIMER
Look for the timer triggers in the recipe method
PRINT RECIPE
Click To Print
INGREDIENTS
- 1 kg pork fillet
- 2 Tbsp wholegrain mustard
- 2 tsp Hinds Spices Steak & Chops Spice
- 1 Tbsp honey
- 4 sprigs picked thyme
- 100 g Hinds Southern Coating Original
- 4 sweet potatoes, peeled
- 2 Tbsp butter
- ¼ cup milk
- 1 tsp Hinds Spices Potato Spice
- 10 ml 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.
