Preheat the oven to 190C/375F/Gas 5.
Mix together the English mustard with the honey and dry cider in a bowl.
Using a sharp knife, remove any fat from the fillet and season well with salt and freshly ground black pepper.
Place the pork in a baking dish, cover with the cider mixture and cook until tender and cooked all the way through - about 25-30 minutes. (There should be no trace of pink left in the meat.)
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