Pork fillet with apples, leeks and mustard
Pan-fried pork in a creamy leek sauce with golden apple wedges.
Active time30 min
Cooking1 h
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 1 sprig of fresh thyme
- 1 leek
- 2 eating apples
- 40 g butter
- 150 ml whipping cream
- 500 g raw pork tenderloin
- 300 ml prepared chicken stock
- 1 tbsp Dijon mustard
- 1 pinch of ground black pepper
- 1 pinch of salt
- 1 tbsp cider vinegar
Preparation
Cut the pork into thick slices. Wash and core the apples and cut into thick wedges. Split and wash the leek, then cut into thick rounds. Season the pork with salt and pepper.
1 leek2 eating apples500 g raw pork tenderloin1 pinch of ground black pepper1 pinch of salt- knife
- board
Melt the butter in a sauté pan until foaming. Brown the pork for 2 min per side and set aside on a plate. Brown the apples in the same pan for 4 min and add to the plate. Lower the heat, add leek and thyme and cook for 20 min until the leek is soft.
1 sprig of fresh thyme40 g butter- frying pan
- spoon
- plate
Add the vinegar and simmer for 1 min. Pour in the stock and cook for 10 min. Stir in cream and mustard, then return pork, apples and their juices. Simmer for about 5 min until the pork is cooked through and the apples soft. Remove the thyme stalk and serve hot.
150 ml whipping cream300 ml prepared chicken stock1 tbsp Dijon mustard1 tbsp cider vinegar- frying pan
- spoon
Allergens
- Celery
- Milk
- Mustard
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration