pork fillet

This is a really simple way of cooking pork and the addition of honey and ginger gives the meat a flavoursome kick!

Pork fillet with honey and ginger

tbsp extra virgin olive oil

pancetta

garlic cloves, left whole

tbsp honey

1cm/½in fresh root ginger, peeled, finely sliced

carrots, roughly chopped

baby parsnips, peeled,

shallots,

rosemary

300 milliliters/10fl oz vegetable stock

black pepper

Pork & apple sauce

green eating apples

ginger

brown rice

carrots

broccoli

nutmeg

sage

olive oil

oranges

natural yogurt

An impressive supper for two - go for the best-quality pork and don't be afraid to serve it ever so slightly pink to keep it juicy

Spiced pork fillet with shallots & apple

pork fillet,

1½ tbsp garam masala

butter

banana shallot, halved (keep the skin on)

plain flour

milliliters white wine

chicken stock

apple

Heat oven to 220C/200C fan/gas 7. Season the pork well and roll the fillet in 1 tbsp of the garam masala. Heat the oil in a frying pan and brown the pork well all over. Remove from the pan and wrap tightly in foil to create a rounded sausage shape, twisting the ends so you have a cylinder. Can be done the day before and kept in the fridge.

Heat the butter in an ovenproof frying pan and sizzle the shallot, cut-side down, for 5 mins until slightly charred. Baste with the butter in the pan and add the pork roll, still in its foil. Put in the oven for 20 mins, turning the pork once. Remove the pork and shallot, and keep warm.

Sizzle the flour in the pan over a medium heat, then add the wine and reduce until there’s almost no liquid left. Add the stock, simmer to make a sauce, then add the rest of the garam masala and keep warm

Cut the fillet, still in its foil, into two and slice each piece on the angle lengthways so you have four pointed pieces. Remove the foil and pour any juices into the sauce. Finely slice each apple cheek, then fan out one on each plate, sitting a piece of pork on top. Put a slice of domino potatoes (see recipe in 'Goes well with', right) beside it, with a shallot and another piece of pork on top. Drizzle with sauce and serve.

This brilliant speedy supper all comes together in one pan, and takes just 29 minutes to make!

Chickpea chard pork

higher-welfare pork fillet

x 480 g jar of roasted peeled peppers in brine

300 g rainbow chard

fennel seeds

x 660 g jar of chickpeas

Quick and easy, this stir-fried pork recipe is great if you need a tasty dinner on the table in a matter of minutes.

Stir-fried chilli pork

soy sauce

mirin

hoisin sauce

tbsp sesame oil

tsp dried chilli flakes

tbsp sunflower or vegetable oil

garlic cloves, crushed

red chillies,

spring onions, halved

sugar

peanuts

Thai jasmine rice, steamed

This pork fillet tagliatelle recipe from Trentino-Alto Adige reminds me a little of a pork stroganoff. It’s got a rich creamy mushroom flavour that combines so well with the pork and pancetta. It’s also pretty easy and doesn’t take long to make.

Creamy Pork Fillet Tagliatelle with Mushrooms.

320 g tagliatelle ((12 ounces) fresh or dried.)

pork

mushrooms

garlic

onion

60 g butter ((2 ounces) unsalted)

200 ml fresh cream ((1 cup))

measure brandy

(for

black pepper. (to taste)

Peel and finely chop the onion and garlic. Cut the pancetta into small cubes or strips (if using a thick slice of pancetta), cut the pork fillet into small cubes or strips too. Clean and slice the mushrooms. Then cut the slices in half.

Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

In a heavy skillet or frying pan, put the butter, chopped onion and garlic clove.  Cook until the onion starts to soften slightly.

Now add the sliced champignon mushrooms and continue cooking until they are slightly browned. Add the pancetta and continue cooking until this also starts to brown.

Now add the pork fillet and continue cooking for just a few minutes. It’s important not to overcook the pork. It needs to still be a little pink.

Turn up the heat and add the brandy and after the alcohol has evaporated add the cream. Lower the heat and let the sauce simmer to reduce for 3/4 minutes.

Season with salt and pepper as required. While the sauce is simmering cook the pasta al dente. Fresh tagliatelle only takes 4-5 minutes. Dried about 10 minutes.

Save a cup of the pasta cooking water and drain the pasta. Add the tagliatelle to the mushroom and pork fillet sauce and mix everything together well so that the pasta is coated with the creamy sauce. If your sauce seems dry, add a little of the pasta cooking water.

Serve immediately with grated cheese such as parmigiano or grana is required.

A delicious recipe that is full of flavour and yet is as easy as putting all the ingredients in your Instant Pot and letting it do its thing

Instant Pot Pork and Cabbage

cabbage (sliced)

carrots (thickly sliced)

tbsp light soy sauce

tsp fish sauce

tsp Chinese five spice

Slice pork fillet and add to inner pot with sauces and spices. Mix well. Let it marinade a bit while you slice the cabbage and the carrot and add to the inner pot and stir to mix well.

Pressure cook for 5 minutes. 10 minutes natural pressure release or just let it go to Keep Warm

Recipe video above. This is one of those recipe gems that proves just few ingredients and minimal effort can still deliver a knock-out dish!It&#039;s easy enough for a weeknight meal, but can step up as a dish elegant enough for company. A pinch of fresh tarragon adds a lovely sweet aniseed flavour, while mustard brings the oomph and thickens the sauce.Note: The cook time is affected by the size of the pork fillet so a meat thermometer is highly recommended to ensure the pork is cooked perfectly.

Pork Tenderloin with Creamy Mustard Sauce

pork tenderloins

salt

tsp pepper

tbsp oil ((vegetable, canola, or olive oil))

cream (, heavy / thickened (Note 2))

Dijon mustard ((Note 3))

whole grain mustard ((Note 3))

tsp tarragon (, finely chopped (Note 4))

tsp parsley (, finely chopped (Note 4))

tsp salt

water

Preheat oven: Preheat oven to 200°C / 390°F (180°C fan). Place a rack over a tray (for resting the cooked meat).

Season pork: Sprinkle the tenderloins all over with salt and pepper.

Sear pork: Heat oil in a large oven-proof skillet over medium-high heat. Sear pork all over until golden. This takes around 5 minutes (I sear 4 sides).

Bake (Note 5): Transfer the skillet with the pork in it to the oven. Bake for 12 - 15 minutes or until an instant read thermometer reads 65°C / 149°F. This will have a blush of pink, a perfect medium for optimum juiciness. (For no pink at all, add 3 minutes cooking and target an internal temperature of 68°C / 155°F.)

Rest: Remove pork from skillet and transfer to the resting rack for 5 minutes.

Creamy Mustard Sauce: Return same skillet to the stove over medium heat. Add cream and both mustards. Mix well, scraping the bottom of the pan to dissolve any golden bits stuck to the base of the pan into the sauce (free flavour!). Once it becomes hot but not simmering, stir in salt, pepper, tarragon and parsley. If the sauce seems too thick, thin with a little water as needed. No need to simmer, the sauce is done!

Serve: Slice into 2 - 2.5cm (0.8 - 2&quot;) slices. Serve with Creamy Mustard Sauce!

An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour.  

Sweet and sour pork buns

tbsp Chinese black rice vinegar or balsamic vinegar

brown sugar

tbsp clear honey

white pepper

pork fillet, sliced

tbsp groundnut oil

red onions, sliced

sesame seed burger buns, halved, grilled

salad leaves, torn into small pieces

tomatoes, sliced (optional)

French onion soup has a great depth of flavour from the slowly caramelised onions – it's used in this easy pork stroganoff as a really rich, concentrated ‘meaty’ stock. A satisfying cheat that makes this recipe likely to become one of your mid-week staples. 

Simplest-ever pork stroganoff

tsp sunflower or vegetable oil

tin French onion soup

250 grams/9 ounces crème fraîche

tbsp wholegrain mustard

parsley

salt and black pepper

rice,

This saucy spaghetti with crispy pork on top is a sure-fire hit

Pork Milanese with spaghetti

tomatoes

tsp balsamic vinegar

pack pork fillet

tbsp plain flour

breadcrumbs

basil

spaghetti

Heat the oil in a pan, then fry the garlic for a few secs. Add the chopped tomatoes and balsamic vinegar and bubble for about 15-20 mins until the sauce is thick.

Meanwhile, lay the pork medallions between two layers of cling film and bash with a rolling pin until they are about 1cm thick. Mix the flour with some seasoning in one bowl, put the egg in another and the breadcrumbs in a third. Dip the pork in the flour, then the egg, then the breadcrumbs. Heat a grill to hot, then cook the pork for 3 mins on each side, until golden and cooked through. Keep warm.

Cook the pasta following pack instructions. Stir through the tomato sauce and the chopped basil, divide the pasta between 4 plates, put the crispy pork on top and eat immediately.

Served up with crunchy veg and noodles, this take on the traditional Japanese dish of breaded pork is a real winner!

Pork tonkatsu & noodles

g breadcrumbs

x 120 g higher-welfare pork fillets

300 g udon noodles

carrot

Asian cabbage

vegetable oil

mustard

chilli

Try this flavour-packed pork dish with couscous for dinner. It's healthy, full of nutrients and contains four of your 5-a-day

Pork with cucumber & apricot couscous

fresh coriander

garlic cloves, chopped

sumac

1½ tsp smoked paprika

olive oil,

red onions,

aubergine,

wholemeal giant couscous

spring onions (about 100 grams), sliced

½ large cucumber (about 320 grams), chopped

mint, leaves

apricots (about 320 grams)

almonds

Heat the oven to 190C/170C fan/gas 5. Put the coriander in a small bowl with the garlic, sumac, oil and 2 tbsp water, then blitz using a hand blender until smooth. Rub a quarter of it all over the pork, then put the pork on a large baking tray and sprinkle over the paprika.

For the couscous, rub a drop of oil over the red onions and aubergine, then scatter around the pork. (If your tray isn’t large enough, use two.) Roast for 25 mins. Check the pork and if it isn’t cooked but the vegetables are, take the vegetables out of the oven and cook the pork for another 10-15 mins until the juices run clear.

Meanwhile, cook the couscous following pack instructions, then drain and tip into a bowl with the remaining garlicky herb mixture. Add the spring onions, cucumber, lemon zest and juice, extra virgin olive oil and mint. Quarter and stone the apricots. If ripe, add the apricots to the salad bowl, but if a little firm, add them to the tray in the oven first to cook for 10 mins until softened.

Set the pork aside to rest. Add the roasted red onions, aubergine, apricots and almonds to the couscous and toss everything together. Slice the pork, serve half with half the couscous, and chill the rest for another day to eat cold. Will keep chilled for two to three days.

Now this is a bit of a posh dinner. I’m talking beautiful roasted pork fillet (which is a brilliant cut of meat that’s great value for money), wrapped in pesto-spiked prosciutto and roasted until tender and juicy. Served with a silky gnocchi and pea gratin, topped with fragrant, crispy sage leaves, this dish is all about big flavours and will make you feel proud. 

Prosciutto pork fillet

500 ml semi-skimmed milk

Parmesan cheese

500 g potato gnocchi

peas

higher-welfare prosciutto

green pesto

x 500 g piece of higher-welfare pork fillet

½ a bunch of sage (10 grams)

A low-fat family favourite with tender pork that's simple to make, a great mid-week meal

Five-spice pork fillet with fried rice

pack pork fillet,

tbsp

tbsp cornflour

egg, beaten

cooked rice

frozen pea, defrosted

spring onions, sliced

Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.

Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

Top 23 pork fillet recipes from across the web

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Top 23 pork fillet recipes from across the web

The most viewed pork fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork fillet with honey and ginger

Pork & apple sauce

Spiced pork fillet with shallots & ...

Chickpea chard pork

Stir-fried chilli pork

Creamy Pork Fillet Tagliatelle with...

Instant Pot Pork and Cabbage

Pork Tenderloin with Creamy Mustard...

Simplest-ever pork stroganoff

Pork Milanese with spaghetti

Pork tonkatsu & noodles

Pork with cucumber & apricot cousco...

Prosciutto pork fillet

Five-spice pork fillet with fried r...

Cajun pork fillet & beer sauce

Helen’s goulash

Sticky maple pork with apples

Fridge-raid stir-fry

Pork stroganoff

Pork chow mein

Pork tenderloin stuffed with aprico...

The most viewed pork fillet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine