Pork Fillet with Apple and Leek
Elevate your dinner table with this comforting and elegant Pork Fillet with Apple and Leek recipe, a perfect blend of tender meat, sweet-tart apples, and savory leeks in a creamy thyme-infused sauce. This dish is a celebration of balance, as the juicy pork fillet is seared to golden perfection and simmered alongside caramelized apples and buttery leeks, creating a symphony of flavors that meld beautifully. The addition of cream and a splash of stock brings richness to the sauce, while fresh thyme lends a subtle herbaceous note. With just 15 minutes of prep time and a quick 30-minute cook, this one-pan wonder is an easy yet impressive option for midweek dinners or special occasions. Serve it with mashed potatoes, crusty bread, or rice to soak up the luscious sauce, and enjoy a hearty, restaurant-quality meal at home. Perfect for fans of quick, wholesome pork recipes, this dish is bound to become a family favorite.
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Recipe Information
Ingredients
- 500 grams pork fillet (tenderloin)
- 2 medium leeks
- 2 medium apples (preferably tart like Granny Smith)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 250 milliliters chicken or vegetable stock
- 100 milliliters double cream
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (for mixing cornstarch)
Instructions
Trim any silver skin or excess fat from the pork fillet. Season it all over with salt and pepper.
Slice the leeks lengthwise, rinse thoroughly under cold water to remove any grit, and cut into 1/2-inch pieces. Core the apples and cut them into thin slices.
In a large skillet, heat the olive oil over medium-high heat. Sear the pork fillet for 2-3 minutes on each side until golden brown. Remove the fillet from the skillet and set it aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the leeks and cook for 3-4 minutes until softened.
Add the sliced apples to the skillet and cook for an additional 2-3 minutes until they start to caramelize slightly.
Pour in the chicken or vegetable stock and add the thyme sprigs. Bring the mixture to a gentle simmer.
Return the pork fillet to the skillet, nestling it among the leeks and apples. Cover with a lid and simmer on low heat for 12-15 minutes, or until the pork reaches an internal temperature of 63°C (145°F).
Remove the pork fillet from the skillet and let it rest on a cutting board, loosely covered with foil.
Reduce the heat under the skillet and stir in the double cream. Simmer for 2-3 minutes to create a slightly thickened sauce. If the sauce is too thin, mix the cornstarch with water to make a slurry, then stir it into the sauce and cook for 1-2 minutes until thickened.
Slice the rested pork fillet into medallions and arrange them on a serving platter. Spoon the leek, apple, and cream sauce over the pork.
Serve immediately with mashed potatoes, rice, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 13.0 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 787 mg | 17% | |
*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.
