Tender and tasty, this makes a fab main course with a potato mash and seasonal green vegetable.
2 x 350g (each fillet about 12 oz) pork fillets ¾ cup panko crumbs, crushed 2 Tbsp creamy Dijonnaise mustard Flaky sea salt Freshly ground black pepper 2 Tbsp olive oil 3 sprigs sage ¼ cup water or dry white wine 1 Tbsp crème fraîche
1 Preheat oven to 200°C (400°F). Remove silver skin and any lumps of fat from pork fillets with a small sharp knife. Work with one fillet at a time. Put crushed panko crumbs on paper towels. Smear one side of the fillet with mustard, sprinkle with salt and grind over pepper. Flop the fillet mustard side down onto the crumbs. Smear the uncoated pork with mustard and season as described, then roll the fillet in the crumbs, gently pushing to help them adhere.
2 Heat oil in an ovenproof dish over medium heat and brown all over. Transfer to oven and cook for about 20 minutes, turning fillets over halfway through cooking, or until just cooked, blush pink and juicy. Transfer pork to a board.
3 Heat cooking dish over medium heat and add sage leaves. If the pan is dry, dot with a little oil. Cook until leaves are crisp; if any crumbs in the dish threaten to darken, remove them to a serving plate. Remove dish from heat and let it cool for a few minutes.
4 Slice pork and arrange on a heated serving platter. Add water to cooking dish and swish it around to get any crusty bits, then swirl in crème fraîche. Put dish back over the heat and stir until bubbling. Spoon sauce over pork, garnish with crisp sage leaves and serve.
If the sauce thickens on standing, add a little more water. Or make a conventional gravy with a little extra butter or oil in the pan, enough flour to absorb it, and enough stock to make a gravy. Season and finish with crème fraîche.