Pork fillets, leek sauce and mustard recipe 4655 b526be77-6c29-4ece-ac20-183712c6032a /media/a10jdfet/filets-porc-sauce-poireau-moutarde-1200-x-1200.jpg 5 ingredients 15 minutes 5 ingredients 15 minutes 12/28/2022 11:48:10 a.m. 0 0 25 4 1 Plats principaux Weekday recipes Meat, fish and seafood Leeks
Pork fillets, leek sauce and mustard

Pork fillets, leek sauce and mustard

15
10
4
No
Ingredients
  • 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
  • 2 pork fillets of 300 g (2/3 pound) each
  • 15 ml (1 tablespoon) of olive oil
  • 30 ml (2 tablespoons) of Dijon’s mustard
  • 1 package of cream cheese of 250 g
  • 250 ml (1 cup) of chicken broth
  • Salt and pepper up to taste
Preparation
Side-by-side mode
  • Remove fats and the white membrane of pork fillets.
  • In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets for 1 minute on each side. Remove pork fillets from the casserole and set aside.
  • In the same casserole, mix sliced leeks with mustard, cream cheese and broth. Salt and pepper. Bring to a boil without stopping whisking.
  • Put back pork fillets into casserole. Cover and simmer for 10 to 15 minutes.
  • Remove pork fillets from the casserole and set them on a plate. Cover with aluminum paper and let them cool down for 5 minutes. Cut pork fillets into slices.
Chef’s note

Idea for side dish: Oven-bake cluster tomatoes

  1. Preheat oven to 400°F (200°C).
  2. Mix 30 ml (2 tablespoons) of olive oil with 15 ml (1 teaspoon) of minced basil, 5 ml (1 teaspoon) of chopped garlic and 5 ml (1 teaspoon) of rosemary.
  3. Set 454 g (1 pound) of cluster cherry tomatoes on an oven-safe plate. Brush with perfumed oil. Salt and pepper.
  4. Oven-bake for 8 to 10 minutes or until the tomato skin cracks.

Pork fillets, leek sauce and mustard

Ingredients
  • 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
  • 2 pork fillets of 300 g (2/3 pound) each
  • 15 ml (1 tablespoon) of olive oil
  • 30 ml (2 tablespoons) of Dijon’s mustard
  • 1 package of cream cheese of 250 g
  • 250 ml (1 cup) of chicken broth
  • Salt and pepper up to taste
Preparation
Side-by-side mode
  • Remove fats and the white membrane of pork fillets.
  • In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets for 1 minute on each side. Remove pork fillets from the casserole and set aside.
  • In the same casserole, mix sliced leeks with mustard, cream cheese and broth. Salt and pepper. Bring to a boil without stopping whisking.
  • Put back pork fillets into casserole. Cover and simmer for 10 to 15 minutes.
  • Remove pork fillets from the casserole and set them on a plate. Cover with aluminum paper and let them cool down for 5 minutes. Cut pork fillets into slices.
Chef’s note

Idea for side dish: Oven-bake cluster tomatoes

  1. Preheat oven to 400°F (200°C).
  2. Mix 30 ml (2 tablespoons) of olive oil with 15 ml (1 teaspoon) of minced basil, 5 ml (1 teaspoon) of chopped garlic and 5 ml (1 teaspoon) of rosemary.
  3. Set 454 g (1 pound) of cluster cherry tomatoes on an oven-safe plate. Brush with perfumed oil. Salt and pepper.
  4. Oven-bake for 8 to 10 minutes or until the tomato skin cracks.

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