Honey-Mustard Pork Fillet & Vegetables

📝 Ingredients

• 1 pork fillet (about 600 g)
• 2 tbsp wholegrain mustard + 2 tbsp honey
• 2 garlic cloves
• 1 kg potatoes
• 4 carrots (about 100 g each)
• 400 g frozen green beans
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Baking sheet
• Frying pan
• Saucepan
• Pastry brush
• Knife
• 4 airtight containers

📖 Steps

1. Preheat the oven to 200 °C (190 °C fan). Peel the potatoes and carrots. Cut the potatoes into wedges of about 3 cm and the carrots into 4 cm pieces, halved lengthways if thick, so they cook evenly.
2. Spread the vegetables on the baking tray, drizzle with 1 tbsp oil, add the thyme, salt and pepper, then toss with your hands to coat well. Spread them out in a single layer and roast for 20 minutes while you prepare the meat.
3. In a bowl, mix the mustard, honey and the peeled, very finely chopped garlic. Pat the pork fillet dry with kitchen paper, remove the thin, shiny white membrane if there is one, then season with salt and pepper on all sides.
4. Heat the rest of the oil in the frying pan over high heat. Sear the fillet for 1 minute on each side, about 4 minutes in total, just to brown it: it will still be raw in the middle at this stage, as the oven finishes the cooking.
5. Take out the tray, stir the vegetables and make room in the middle. Place the fillet there and brush it with the honey-mustard sauce. Roast for 25 minutes, until it reaches 65 °C in the centre, or until the juices run clear when you pierce the meat. If it browns too quickly, cover it with foil.
6. Meanwhile, drop the green beans into a pan of salted boiling water and cook for 8 to 10 minutes, until tender but still slightly crunchy. Drain and refresh under cold water to keep their bright colour.
7. Take out the tray, wrap the fillet in foil and leave it to rest for 5 minutes: the juices redistribute and the meat stays tender. Pierce the potatoes with a knife: if there's resistance, put them back in the oven for 5 minutes.
8. Slice the fillet into 1 cm rounds. Divide the potatoes, carrots, green beans and pork between the 4 containers, then spoon over the juices left on the tray. Leave to cool before closing and refrigerating.