German Pork Filet with Creamy Dijon Sauce
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In honor of the summer games, try this gold medal-winning recipe from HF Germany! You’ll elevate juicy seared pork filets with a velvety Dijon cream sauce that cascades luxuriously over every bite. Serve with golden brown roasted rosemary potatoes and carrots, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.
Ingredients
9 ounce
Carrots
12 ounce
Potatoes
¼ ounce
Rosemary
10 ounce
Pork Filet
¼ ounce
Parsley
4 ounce
Cream Sauce Base
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Dice potatoes into 1⁄2-inch pieces. Finely chop half the chopped rosemary (all for 4 servings).
• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side of sheet with a large drizzle of oil, rosemary, a pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast on middle rack until pork is cooked through, 10-12 minutes. Transfer to a cutting board.
• Meanwhile, roughly chop parsley.
• Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for pork over medium-high heat. • Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Slice pork crosswise. • Divide pork, potatoes, and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.
Pork is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy Dijon sauce, calling it "delicious" and "fantastic." Some found it mild; consider adding extra Dijon for more punch 🍲.
- Ease of prep: Customers praised the recipe as easy to follow and quick to put together, with one noting it was simple enough for a novice cook.
- Suggestions: Several suggested increasing the pork portion size. Try adding onions to the sauce or using thyme instead of rosemary for variation.
- Portions: Some found the servings satisfying, while others wished for larger pork filets or more carrots to balance the meal.
- Texture: Most enjoyed the tender, juicy pork, though a few found it slightly dry; consider adjusting cooking time as needed.
