Seared Pork Fillets with Creamy White Wine Dijon Sauce | Recipe

Pork fillets seared on high heat and then cooked in a sauce of cream, white wine and Dijon mustard. All served with Arborio rice for one delicious dish.

For two you’ll need two pork fillets, approximately 2 cm thick, 1 large or 2 small schallots, 1/2 dl white wine, 1/2 dl chicken stock, 1 dl cream, 1 heaped tbsp Dijon mustard, Arborio rice, olive oil, butter, salt and 1 tbsp roughly ground rose, also known as pink, pepper.

Start by heating a pan of water and boiling enough rice for two. When done, remove from the heat.

Finely chop the schallot. Salt the pork fillets on both sides.

Heat a cast-iron skillet on high until smoking lightly. Add a tbsp of olive oil and a tbsp of butter. When the butter has melted, sear the pork fillets on both sides, maybe a minute or two on each side. Remove them from the heat and set aside.

Lower the heat to medium and temporarily remove the skillet from the heat to let it cool slightly. Add 1/2 tbsp of butter, return the skillet to the heat, and sauté the schallot until golden brown.

Add the white wine, chicken stock, cream and Dijon mustard to the skillet. Stir until smooth, and return the pork fillets to the skillet. Let simmer until the sauce has reduced and thickened slightly and the fillets are cooked through, around 7-10 minutes.

Check the taste and add a small amount of white wine if the sauce needs a little more acidity. Add salt if needed. Add the rose pepper and let simmer a few minutes more. Remove from the heat and let stand roughly 5 minutes.

Place the fillets on plates and serve with the rice, sauce and a salad. As an optional side dish potatoes, cooked, mashed or pressed also work well.

List of ingredients