Lemon and Thyme Pork Fillet with Seeded Mustard Sauce

myfoodbook.com.au

Jan Sessions

1.5 kg pork fillets (3 x 500g approx)

Salt and pepper

Olive oil spray

Grated lemon rind of 2 lemons

2 tablespoons chopped thyme

40 g butter

2 tablespoons oil

⅔ cup medium sherry

2 cups chicken stock

4 sprigs of thyme

2 tablespoons seeded mustard

1 ½ teaspoons brown sugar

250 ml PHILADELPHIA Light Cream For Cooking

1 to 2 teaspoons cornflour, blended with a little water

Note: Ingredients may have been altered from the original.

Directions at myfoodbook.com.au

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