Mustard Crusted Pork Fillet with Tomato Carpaccio

Tomatoes are commonly made into chutney, but ever tried turning tomato into carpaccio? The sweet and sour tomato flavours from the honey and balsamic works so well with the wholegrain mustard. Enjoy this with a Pinot Noir from Bouchard & Finlayson and enjoy each and every bit, sip and bite.

Ingredients

For the pork fillet

2 pork fillets
olive oil
freshly ground salt and pepper
¼ teaspoon of mixed spice, approximately
1 cup of mild whole seed mustard

Preheat oven to 190 C. Trim pork fillets on any fat and sinew and cut each fillet in half.

Roll each piece of fillet in olive oil, and season well with salt, pepper and mixed spice.

Heat a large skillet over medium high heat and sear the fillets evenly all over. Remove from the heat and when cool enough to handle, coat each with the whole seed mustard.

Finish cooking the pork in the oven for 5 or so minutes or until done to your liking and the mustard has formed a lovely golden crust. Remove the pork from the oven and let it rest for a couple of minutes before slicing thickly.

For the tomato carpaccio

5 tomatoes
3/4 cup of water
3 tablespoons of honey
1 tablespoon of cornflour / cornstarch
1 teaspoon of mixed spice
¼ cup of balsamic vinegar, approximately – to taste
2 tablespoons olive oil
salt and pepper

With a very sharp knife gently score a small cross on the bottom of each tomato.
Blanch the tomato in boiling water for 3 to 4 minutes, refreshing in cold water, this assists peeling and removing the skins.

Once peeled, slice the tomato thinly, chopping the rough looking, less neat slices and ends etc. very very finely.

Arrange the best slices in neat circular patterns on each of the four serving plates and set the plates aside in a warm place until ready to serve.

Mix the water, honey, cornflour, mixed spice with the finely chopped tomatoes together in a small saucepan and bring gently to the boil, stirring continuously until smooth and thick.

Remove from the heat and add the balsamic vinegar, olive oil and salt and pepper to taste.

Spoon the warm sauce over the tomato slices and arrange the mustard crusted pork on top.

Serve immediately with a selection of roasted root vegetable like carrots, parsnip, potato and steamed greens.

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