Pork fillet medallions with couscous and peas
Heat a large casserole pan, Cut the pork into 2cm thick slices, season with salt and pepper and sprinkle over with the herbs. Place into the pan with the olive oil and cook for 15 minutes turning halfway through cooking time. Remove from the pan to a plate. Add a splash of water to de-glaze the pan then pour over the juices onto the medallions. Ensure the pork is cooked through before eating.
Place the frozen peas in a pot of water with a pinch of salt. Boil for 5 minutes or until tender.
Prepare the couscous as instructed on the packet.
Place the pork medallions on a plate along with the couscous and peas and serve with mustard on the side.