A fine cut of pork in this traditional meal from a traditional lady
salt and pepper
1. Trim all fat from pork. Sprinkle curry powder on sheet of greaseproof paper, roll fillets in curry powder.
2. Melt butter in baking dish, add fillets, pour lemon juice over.
3. Bake, uncovered, in moderate oven 15 minutes or until tender. Baste meat frequently during cooking.
4. Make the mustard sauce: Place water in saucepan. Add crumbled stock cube, lemon juice, mustard and cream. Combine cornflour and water and add to saucepan. Heat sauce until it boils and thickens. Then reduce heat and simmer uncovered for 3 minutes. Season with salt and pepper.
5. Remove fillets, slice thinly and serve with mustard sauce.
Recipe taken/adapted from The Australian Woman's Weekly Dinner Party Cookbook, ACP Books www.acpuk.com
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