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Trim any fat from the pork fillets Finely chop the parsley and process the peppercorns in a food processor Mix parsley & peppercorns together.
Lay two large pieces of cling film on your work surface big enough to wrap the fillets in separately. Sprinkle the length of the cling film about 3 cm wide a line of the parsley mix.
Season the pork with salt and pepper. Brush the pork fillets with Dijon mustard and lay on the parsley mix.
Sprinkle all over then roll up in the cling film. Roll tightly Tie the ends of the cling film to keep the roll tight during cooking. Steam for approx 20 minutes.
Remove pork fillets from steamer and pierce the cling film to allow excess liquid to drain out. Slice into suitable rounds about 1-2cm thick and sear in butter before placing on plates.
Serve with a jus or gravy made with white wine, any cooking liquid and a spot of cream. Baby roasted potatoes broccoli and carrot puree go well with this dish but be seasonal.
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