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.
Reviews from our home cooks
This was super easy to cook and came out delicious. I can't get enough of the creamy dijon sauce! I'm going to make some for a roast beef sandwich! Great recipe. Will be eating again.
It was delicious but more sauce would have made it incredible! Steps are easy, cooking time for the pork was about 10 minutes longer in the oven than recipe called for. A definite keeper.
This ended up being delicious! I don't like carrots, but my husband does, so I got the Brussels Sprouts to go along with it. I was very glad I did because the serving would have been too small if I hadn't. The sauce was to die for! Although, admittedly I changed it a bit. I added 1 tbsp of white wine, 1 tbsp cream cheese, and herbs de provence to what was provided. I also cooked the pork covered over low heat in butter on the stovetop because I feared it being tough cooked in the oven. It was super juicy and delicious.
Beautiful dish!! My mom added onions to the sauce when she made it, but the flavors of the sauce with the pork and the potatoes were absolutely lovely and the carrots were a fabulous palate cleanser. Can this stay in the permanent menu?
This one was so good! The pork was super tender and roasting the carrots really brings out the sweetness. The potatoes were a bit fiddly to dice up, would prefer a couple of larger potatoes rather than a bunch of small ones.
This meal is amazing. Even my picky teenager loved it. The sauce is delicious and we were all practically licking our plates clean.
This dish was awesome! Easy to put together and tasty. I added some multi colored carrots from farmers market to the mix. I loved the cubed potatoes. I used thyme as my husband hates rosemary. I can see why this is a international winner.
This was phenomenal with the mustard cream sauce. I was seriously in Heaven.
Followed the recipe exactly and the Dijon sauce left a lot to be desired. I just came back after a hiatus and I don't remember ever using a "cream sauce base". The sauces were always made from scratch. The Dijon didn't really come through in that sauce base. Something more along the lines of a sour cream/dijon/stock sauce is more of what I expected. This was overall just not very good.
The only thing I would charge is the size of the pork filet. They shrunk down to about 5 bites. Larger protein portion.
