3 pork fillets (350g/12oz each)
2 tbsp olive oil
2 tbsp Dijon mustard
For the herb paste
150ml olive oil
grated zest of 1 lemon
100g fresh flat-leaf parsley
50g basil leaves
Preheat the oven to fan 160C/ conventional 180C/gas 4.
Make the herb paste by blitzing the olive oil, lemon zest, parsley and basil in a food processor, adding black pepper to taste.
Set aside. Trim the pork fillets of any membrane, season and brush with the 2 tbsp olive oil.
Heat a dry, heavy-based frying pan, then sear the fillets over a high heat until nicely coloured all over.
Transfer to a roasting tin and roast for 30 minutes.
Brush the roasted fillets with mustard, then smother with the herb paste (hands are fine for this).
Slice the fillets on the diagonal and serve with potatoes and a low FODMAP vegetables.
Recipe adapted from: Good Food