Dutch Pork Filet with Orange-Dijon Sauce
with Mashed Potatoes, Roasted Carrots & Almonds
- Tree Nuts
- Milk
We’re going global with this gold medal winner from HF in the Netherlands! You’ll whip up a delectable pan sauce with fresh orange juice, tangy Dijon mustard, and a touch of butter and brown sugar, then spoon it over juicy pork filets. Sweet roasted carrots and buttery mashed potatoes round it all out, along with a sprinkle of nutty almonds for crunchy contrast.
Ingredients
12 ounce
Potatoes
9 ounce
Carrots
10 ounce
Pork Filet
1 unit
Orange
¼ ounce
Parsley
1 tablespoon
Brown Sugar
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.
• Toss carrots on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).
• Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. • Bring to a boil and cook until tender, 15-20 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
• Pat pork* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat. • Once carrots have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, arrange pork on a second sheet; roast on middle rack.) • Return sheet to top rack; roast until pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.
• Meanwhile, halve orange. Pick parsley leaves from stems; roughly chop leaves. • In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water, and juice from half the orange (all the thyme, 4 TBSP water, and juice from whole orange for 4 servings). • Heat pan used for pork over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. • Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
• Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.
• Slice pork crosswise. • Divide pork, carrots, and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the orange-dijon sauce, calling it "amazing" and "delicious"; some found it too sweet or mustardy.
- Ease of prep: Generally easy to make, though a few found it time-consuming or complicated with multiple steps.
- Suggestions: Consider adding orange zest to boost citrus flavor; reduce thyme for less overpowering herb taste.
- Portions: Some wanted more sauce; a few found the pork portions small or the vegetable amounts insufficient.
- Texture: Toast the almonds for extra crunch; some found the pork tender, others thought it was tough.
