We start by making the marinade. Take a large glass bowl and add the oil, sugar, mustard, lemon zest, parsley, thyme, salt and pepper. Add the pork fillets to the marinade and mix well to get well coated, cover with cling film and refrigerate overnight or at least for couple of hours.
Next day turn the oven to 200°C, air on and place the shelf to middle position.
In the meantime, we get a large cast iron skillet or sauté pan and we place it on high heat. We take the pork fillets and remove them from the marinade. Add them to the pan and sear both sides until a nice caramelisation is achieved.
Remove from the pan and place into a baking dish baking for about 15’. If you use an internal thermometer, the indication should be 65-70°C.
Remove from the oven cover with foil and let rest for 10’. Slice and serve with wild rice and seasonal greens salad.