Pork fillet in a mustard coating with various fresh herbs

Ingredients for 2 servings:

• 450 g pork fillet(s)
• ½ tube(s) mustard, medium hot
• 25 g thyme, freshly chopped
• 25 g tarragon, freshly chopped
• 25 g parsley, freshly chopped
• 25 g freshly chopped basil
• 25 g rosemary, freshly chopped
• 10 g coriander, freshly chopped, as needed
• 10 g lovage, freshly chopped, as needed
• 10 g oregano, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 50 minutes; Total time approx. 13 hours 20 minutes

from the oven

This dish is very simple and delicious, and tastes great both hot and cold! Wash the fillet strand, let it dry briefly, and leave it whole. While you’re chopping the herbs, you can preheat the oven to around 150°C. Choose the amount of different herbs so that the fillet can be completely covered. Remove the fresh herb leaves (preferably from your own garden) from the stems and then roughly chop them. Not everyone likes coriander or lovage, so add these in smaller amounts as needed. Mix well. Spread the baking paper (without holes) flat and place some of the herb mixture in the middle so that the fillet fits flat. Sprinkle one side of the fillet with a pinch of salt and pepper and spread with the mustard so that the fillet side is completely covered. Place the fillet, mustard-side down, on the bed of herbs. Sprinkle the remaining free side of the fillet with a pinch of salt and pepper and spread with mustard as well. Sprinkle the remaining herbs over the fillet, making sure it is completely covered. Wrap the baking paper around the fillet so that it can hold the mustard and later any moisture that will escape. We have found it best to fold the top of the paper over tightly and also fold the ends tightly over. Place the paper on a baking tray and put it on the middle rack of the now hot oven. Bake for approximately 30 minutes at 150°C. The core temperature of the fillet should be 60°C at the end. Turn off the oven and leave the fillet in for another 20 minutes. Carefully remove the fillet, open the baking paper, and let the steam escape a little. The fillet can either be served hot or let it rest for another half day. This way the herb flavor infuses the mustard and the meat even more deeply. The mustard and herb coating tastes delicious on the fillet.