Pork tenderloin fillet with a mustard and herb crust

This should serve four and will be around 270 calories per portion

One pork tenderloin fillet around 0.5kg in weight

2 tsp of mustard, I prefer Tewksbury mustard

2 cloves of garlic

1 green chilli

I Wholemeal pitta bread - left out overnight to go dry and stale

1 tablespoon of olive oil

handful of basil

Juice of one lemon

Salt and pepper

Split the pork fillet so it open like a book, keep as one piece of meat but so you can stuff the inside

Seal the pork fillet in a pan, seasoning with salt and pepper and place onto a baking tray with split facing upwards

In a bowl add a third of the basil, some salt and pepper, one crushed clove of garlic and a tablespoon of mustard

Stir mixture up then poor into the split pork

Hold the pork together and flip over so that the split side and contents are face down on the baking tray

Add the clove of garlic and chilli into a food processor with the pitta bread broken up and blend

Add the remaining basil and another tablespoon of mustard and blend again

add half a tablespoon of olive oil and the juice of half a lemon and blend again until it is like a paste

spread this mixture over the top of the pork until it is covered in the crust

Drizzle the remaining olive oil over the top of the pork

Put into a pre heated oven at 190c for 30 mins, remove and rest for ten