Fillet of Pork with Mustard Cream
Elevate your dinner table with this luxurious Fillet of Pork with Mustard Cream, a dish that perfectly balances tender, juicy pork with a velvety sauce. This recipe features a golden-seared pork fillet roasted to perfection, paired with a rich mustard cream sauce infused with the bold flavors of whole grain mustard, Dijon mustard, and fresh thyme. A splash of dry white wine and chicken stock adds depth to the sauce, while a touch of heavy cream creates its silky texture. The dish is as simple as it is impressive, with only 15 minutes of prep time and a single skillet needed for cooking. Serve this delectable pork medallion dish with a drizzle of the creamy sauce, ideal for entertaining or a cozy yet refined weeknight meal. It's an elegant main course that is sure to impress family and guests alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 1 lb or 450 g) pork fillet
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small, finely chopped yellow onion
- 2 minced garlic cloves
- 0.5 cup dry white wine
- 0.5 cup chicken stock
- 0.75 cup heavy cream
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon (plus extra for garnish) fresh thyme
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 375°F (190°C).
Trim any silver skin or excess fat from the pork fillet, then season it with salt and black pepper on all sides.
In a large, oven-safe skillet or frying pan, heat the olive oil over medium-high heat. Sear the pork fillet for about 2-3 minutes per side, until golden brown. Remove the fillet and set aside.
Reduce the heat to medium, melt the butter in the same skillet, and add the chopped onion. Sauté for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute until fragrant, taking care not to burn it.
Deglaze the pan by adding the white wine and scraping up any browned bits on the bottom. Let it simmer for 2-3 minutes until slightly reduced.
Pour in the chicken stock and stir to combine. Return the pork fillet to the skillet.
Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Carefully remove the skillet from the oven and transfer the pork fillet to a cutting board to rest, loosely covered with foil, for about 10 minutes.
Return the skillet to the stovetop over medium heat. Stir in the heavy cream, whole grain mustard, Dijon mustard, and thyme.
Simmer the sauce for 4-5 minutes until it thickens slightly. Taste and adjust the seasoning with salt and black pepper as needed.
Slice the rested pork fillet into medallions and serve it with the mustard cream sauce spooned over the top. Garnish with fresh thyme sprigs, if desired.
Nutrition Facts
Calories |
1867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 661924 mg | 28779% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.6 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
