Y’hello, Beastie! Imagine a chilly evening where the scent of savory pork and creamy mustard fills your kitchen, beckoning your family for a comforting dinner. You too can whip up this gourmet experience with the easy-to-follow recipe for German Pork Filet with Creamy Dijon Sauce. And, if you’re as addicted to appetizers as I am, this recipe is just the right temptation before your main dish takes center stage!
German cuisine is often overlooked, yet it is full of rich flavors and comforting ingredients. You might think of heavy dishes, but there’s much more to explore. The magic lies in the blend of traditional techniques and high-quality ingredients that make each dish special.
The use of herbs and spices in traditional recipes is thoughtful and intentional. While other cuisines might rely heavily on one flavor, German dishes excel in creating harmony.
- Herbs: Dill, thyme, and parsley are often used.
- Spices: Mustard and caraway add a unique touch.
- Texture: Ingredients are prepared to create contrast—crispy meets creamy.
German meals invite you to savor each bite. Your taste buds will rejoice in the layers of flavor. With every mouthful, you can experience the essence of what makes these dishes comfort food.
YOU WILL NEED
- 10 oz Pork Filet*
- 9 oz Carrots
- 12 oz Potatoes
- 4 oz Cream Sauce Base
- 2 tsp Dijon Mustard
- ¼ oz Rosemary
- ¼ oz Parsley
- Chicken Stock Concentrate
- Cooking Oil – your type. I use coconut oil.
- Salt and Pepper – feel free to use more spices as well. I do.
*You can substitute pork with chicken – as I have done this time – or your kind of meat. You can even substitute it with tofu, if meat it not your thing.
INSTRUCTIONS
- Preheat oven to 425°F and position racks on top and middle levels. Wash and dry produce. Slice carrots diagonally into ½-inch pieces, dice potatoes into ½-inch cubes, and finely chop half the rosemary.
- Toss carrots on one side of a baking sheet with oil, salt, and pepper. On the other side, toss potatoes with oil, rosemary, salt, and pepper. Roast on the top rack for 20-25 minutes, until browned and tender.
- Pat pork dry and season with salt and pepper. Heat oil in a large pan over medium-high and brown pork on all sides, 4-8 minutes. Transfer to a second baking sheet and roast on the middle rack for 10-12 minutes, until cooked through. Let rest on a cutting board.
- In the meantime, chop the parsley.
- In the same pan, combine cream sauce base, mustard, stock concentrate, 2 TBSP water, and pepper over medium-high heat. Bring to a boil, then simmer, whisking constantly, until slightly reduced, 30-60 seconds. If too thick, add water 1 tsp at a time to adjust consistency.
- Slice pork crosswise and plate with potatoes and carrots. Drizzle sauce over the pork and potatoes, then sprinkle with parsley. Serve. Ensure pork reaches an internal temperature of 145°F.
NUTRITION FACTS
This recipe serves 4.
Calories: 295 | Protein: 16g | Fat: 14g | Carbs: 24g.
Don’t be afraid to experiment, Beastie! Cooking is just like painting — every dish is a blank canvas. Add a dash of your favorite spice or swap in seasonal veggies. Taste as you go. How about adding a splash of wine to the sauce? Or maybe a sprinkle of your favorite cheese atop those roasted potatoes? The possibilities are endless! Cooking is a journey; don’t hesitate to put your spin on recipes.
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