This pork fillet with mushroom and leek sauce is a classic, comforting dish that feels restaurant-quality but is simple enough for a midweek meal. Lean, tender pork is cooked quickly to stay juicy, then paired with a rich mushroom and leek sauce flavoured with garlic, wine, and crème fraiche. It's elegant, adaptable, and pairs beautifully with potatoes, rice, or seasonal vegetables.
Pork fillet is a great cut as it's lean, tender and cooks quickly. We love this pork fillet recipe as the mushroom and leek sauce balances richness with savoury depth.
If you're planning a night in for two, Sunday lunch or easy entertaining then this delicious recipe using tender pork fillet, served with a creamy mushroom and leek sauce, is the perfect choice.
Tips
- Optional variations:
- Herbs - add fresh rosemary or tarragon to the sauce.
- Pancetta - fry some chopped pancetta for a couple of minutes before the leeks, mushrooms and garlic for extra depth.
- This pork fillet with mushroom and leek sauce recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Don't overcook it. Pork fillet cooks quickly - remove from heat as soon as it reaches just cooked and rest well.
Chestnut mushrooms give great flavour, but a mix of wild mushrooms adds depth.
The pork doesn't freeze well once cooked, but the mushroom and leek sauce can be frozen for up to 2 months.
Double cream, evaporated milk, or a dairy-free cream alternative all work well.
Mashed potatoes, dauphinoise, rice, tagliatelle, or green vegetables like green beans or asparagus.
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How to make this pork fillet with mushroom and leek sauce
Ingredients
- 350g pork fillet, trimmed of any sinew and cut into 6 x 2cm slices
- 1 tsp sweet smoked pimenton
- salt and freshly ground black pepper
- 20g butter
- 1 leek (approx. 150g), cut in half lengthways then cut into approx. 0.5cm slices and rinsed to remove any hidden dirt
- 100g chestnut mushrooms, thinly sliced
- 1 clove garlic, peeled and finely sliced
- 100ml white wine (I like to use Sauvignon Blanc)
- 1 tsp Dijon mustard
- 100ml half-fat crème fraiche
Instructions
- Coat the pork slices on both sides in the paprika and lightly season with salt and freshly ground black pepper. Heat a large frying pan over a medium high heat and add the butter. Once the butter has melted and stopped sizzling, add the pork slices and cook for 2 minutes on each side, then transfer them to a plate.
- Add the leeks, mushrooms and garlic to the pan, season with salt and freshly ground black pepper and cook for 5 minutes, stirring occasionally. Add the wine to the pan and simmer for 1 minute.
- Mix the tsp of mustard into the crème fraiche then add this mixture to the pan. Stir to combine all ingredients, then return the pork to the pan and bring to a simmer. Cook for 2 to 3 minutes.
- Serve with your choice of vegetable side dishes.
Serving suggestions
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Pork Fillet with Mushroom and Leek Sauce
Equipment
Ingredients
- 350 g (0.8 lb) pork fillet trimmed of any sinew and cut into 6 x 2cm slices
- 1 tsp sweet smoked pimenton
- salt and freshly ground black pepper
- 20 g (0.7 oz) butter
- 1 leek (approx. 150g) cut in half lengthways then cut into approx. 0.5cm slices and rinsed to remove any hidden dirt
- 100 g (3.5 oz) chestnut mushrooms thinly sliced
- 1 clove garlic peeled and finely sliced
- 100 ml (½ cup) white wine (I like to use Sauvignon Blanc)
- 1 tsp Dijon mustard
- 100 ml (½ cup) half-fat crème fraiche
Instructions
- Coat the pork slices on both sides in the paprika and lightly season with salt and freshly ground black pepper. Heat a large frying pan over a medium high heat and add the butter. Once the butter has melted and stopped sizzling, add the pork slices and cook for 2 minutes on each side, then transfer them to a plate.
- Add the leeks, mushrooms and garlic to the pan, season with salt and freshly ground black pepper and cook for 5 minutes, stirring occasionally. Add the wine to the pan and simmer for 1 minute.
- Mix the tsp of mustard into the crème fraiche then add this mixture to the pan. Stir to combine all ingredients, then return the pork to the pan and bring to a simmer. Cook for 2 to 3 minutes.
- Serve with your choice of vegetable side dishes.
Notes
- Optional variations:
- Herbs – add fresh rosemary or tarragon to the sauce.
- Pancetta – fry some chopped pancetta for a couple of minutes before the shallots, mushrooms and garlic for extra depth.
- This pork fillet with mushroom and leek sauce recipe is easily adapted if you’re cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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