Pork Filets with Creamy Red Onion Sauce and Mash

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recipe by Cormac Walsh

  • Time icon
    Total Time
    50mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    762

All the flavours of autumn in a quick and easy one-pan meal. Sweet apples pair perfectly with pork, and they add balance to this rich, creamy dish. Served with mashed potatoes or crusty bread, this makes a comforting, hassle-free meal.

recipe updated Sep 14, 2020

Ingredients

  • Red onion icon
    Red onion
    1 (about 135 g)
  • Red apple icon
    Red apple
    2 (about 300 g)
  • Potato icon
    Potato
    1.362 kg (about 7 ¾)
  • Pork filet icon
    Pork filet
    600 g (about 600)
  • Chicken stock icon
    Chicken stock
    300 ml (about 300 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Butter icon
    Butter
    25 g (about 1 ¾ tbsp)
  • Water icon
    Water
    2 L (about 2 kg)
  • Salt icon
    Salt
    1 pinch (about 0.38 g)
  • Crème fraîche icon
    Crème fraîche
    200 ml (about 200 g)
  • Dijon mustard icon
    Dijon mustard
    2 tbsp (about 30 g)
  • Wholegrain mustard icon
    Wholegrain mustard
    2 tbsp (about 33 g)
  • Fresh parsley icon
    Fresh parsley
    ¼ cup (about 23.4 g)

Tools

  • kCook icon Wooden spoon
  • kCook icon Large serving bowl
  • kCook icon Large saucepan
  • kCook icon Frying pan
  • kCook icon Medium bowl

Step preview

  1. Add olive oil and butter to a clean frying pan
  2. Heat in frying pan - medium heat
  3. Add red onion and red apple to the meat
  4. Cook in frying pan until light golden - approx 5 min, medium heat
  5. Remove with slotted spoon
  6. Transfer meat to medium bowl
  7. Add water, salt and potato to a clean large saucepan
  8. Boil - 20 min, medium-high heat
  9. Drain
  10. Mash with potato masher until smooth then set aside
  11. Add pork filet to the frying pan
  12. Cook in frying pan until golden brown - approx 5 min, high heat
  13. Transfer content of medium bowl to meat
  14. Add chicken stock to the meat
  15. Boil in frying pan
  16. Reduce in frying pan
  17. Simmer in frying pan until liquid has evaporated - approx 3 min
  18. Add crème fraîche, dijon mustard and wholegrain mustard to the meat
  19. Heat in frying pan until heated through - approx 2 min
  20. Add fresh parsley to the meat
  21. Stir
  22. Transfer potatoes to 4 large serving bowls
  23. Transfer meat to 4 large serving bowls
  24. Serve immediately
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