Pork fillet with mushroom sauce and lemon potatoes recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 2475kJ 592.0kcal
- Fat
- 31g
- Saturates
- 13g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 24.1gProtein 49.2gFibre 3.1g
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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.
