Recipe for Roasted Pork Fillet topped with classic French green peppercorn cream sauce


150g pork fillet
1/4 red onion – peel and chop finely
1 tbsp green peppercorns in brine – drain
30ml dry sherry
1/2 tsp beef stock granules
2 tbsp boiling water (for the beef stock)
45ml cream
1/2 tbsp butter (from your pantry)
75g brussels sprouts
olive oil (from your pantry)
salt & black pepper (from your pantry)

How to
Preheat oven to 200°C. Prepare ingredients as indicated above. Boil the kettle.

Mix the beef stock granules in a cup with the boiling water (see quantity above). Set aside.

Season the pork fillet with salt and pepper all over. Place a few glugs of olive oil in a frying pan over medium to high heat. Add the pork fillet to the hot pan (it should sizzle). Cook for 3 minutes (until nice and brown) then turn over and cook for another 3 minutes. Transfer to a baking sheet/casserole dish and roast in the oven for 10 minutes. Keep the frying pan to cook the sauce in later.

Place a saucepan of boiling water on high heat. Add a little salt. Add the brussels sprouts, cover with a lid and cook for 8 to 10 minutes until tender (but still a little crunchy). When done, drain and return to the pot (with the stove off). Dot with butter and keep warm.

To make the sauce, place the frying pan you used to cook the pork earlier back on the stove on medium to high heat. Add a few glugs of olive oil along with the red onion. Sauté for about 3 minutes until soft. Add the sherry and let it boil away (about 30 seconds), then add the beef stock and green peppercorns. Turn the heat down to low and add the cream. Cook for another minute or two until heated through, stirring constantly.

To serve, slice the pork fillet and plate with a portion of brussels sprouts. Top with green peppercorn sauce.

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.