Season and seal well the pork fillet from all sides and roast in the oven. add the stock to the same pan and warm. In a small sauté pan whisk well the yolks, mustard, oil and yogurt, slowly pour in the warm stock and simmer to thicken.  Peel and boil the potatoes until soft and mash together with orange zest and its juice, add also the thyme leaves, season and a knob of salted butter. Trim and blanch the French beans and toss in butter and seasoning

Serves 2

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