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Pork fillet with mushroom sauce and lemon potatoes recipe

219 ratings

If you're planning a night in for two then this delicious recipe for tender pork and fragrant potatoes, served in a creamy wine and mushroom sauce, is the perfect choice. See method

Serves 2
10 mins to prepare and 20-25 mins to cook
592 calories / serving
Gluten-free

Ingredients

250g Charlotte potatoes, sliced into 0.5cm slices
½ lemon, zested and juiced
olive oil, to drizzle
400g pork fillet, trimmed of any sinew and cut into 6 x 2cm slices
½ tsp smoked paprika
20g butter
4 shallots, sliced
100g forestière or chestnut mushrooms, thinly sliced
1 garlic clove, peeled and finely sliced
75ml dry white wine
50ml half-fat crème fraîche
2 handfuls watercress, to serve

Each serving contains

Energy
2475kj
592kcal 30%
Fat
31g 45%
Saturates
13g 65%
Sugars
5g 5%
Salt
0.9g 14%

of the reference intake
Carbohydrate 24.1g Protein 49.2g Fibre 3.1g

Method

Preheat the grill to the highest setting. In a medium saucepan of salted water, bring the potatoes to the boil and then simmer for 8 mins, until tender. Drain the cooked potatoes and mix with the lemon zest, some seasoning and a drizzle of olive oil. Then line a baking tray with foil, spread out the potatoes and grill for 6-7 mins. Turn the potatoes then grill for another 6-7 mins.
Meanwhile, coat the pork slices in the paprika and lightly season. Heat a large frying pan and add the butter. Once it has stopped sizzling, add the pork and cook for 2 mins each side, then transfer to a plate. Add the shallots, mushrooms and garlic to the pan and cook for 5 mins stirring occasionally. Add the wine and crème fraîche, then return the pork to the pan and bring to a simmer. Cook for 2-3 mins.
To serve, divide the potatoes between the plates with the pork and the sauce and garnish with the watercress.

See more Pork fillet recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.