German Pork Filet with Creamy Dijon Sauce
plus Rosemary Potatoes & Roasted Carrots
- Milk
Get ready for a hearty dinner inspired by our friends at HelloFresh Germany! You’ll elevate 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
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 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, chopped 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 Apr 2026- Flavor: The creamy Dijon sauce is a standout that elevates the entire dish, though some found it needed more mustard flavor.
- Ease of prep: Simple to follow with everything roasting in the oven, though vegetables often need 5-10 extra minutes beyond recipe time.
- Suggestions: Go easy on the rosemary as it can be overpowering; add extra Dijon to the sauce for stronger flavor.
- Portions: Many wanted more carrots and less potatoes; pork portions run small but are high quality and tender.
Reviews from our home cooks
This was so delicious! I really thought it would be a hassle to make given the number of ingredients but it was easy to time everything so that it was all ready within less than an hour. The sauce was so savory and perfectly thick. It complimented the pork and potatoes wonderfully-especially when combined with the roasted rosemary. The pork was perfectly browned.
Loved this one! Roasted veggies tasted great, nice quality pork filet, and easy to make. Dijon dressing was tasty.
Pork filet was incredibly tender and delicious. The roasted carrots and potatoes were the perfect compliment to the pork. Would order this dinner again.
More Dijon mustard for the sauce - I added some extra and it made a huge difference. I also used all of the rosemary for two servings on the potatoes - definitely helped give it a little kick. Good meal with some little tweaks!
The sauce made this recipe superb! Searing the pork chops before roasting to lock in the moisture was an important step. I love rosemary, so I chopped up extra and used some for extra seasoning on the chops, and I added some to the sauce, which I thought really enhanced the flavor.
I want to put this sauce on EVERYTHING. Fantastic meal - pork was beautifully tender and the rosemary potatoes were a perfect side.
The dijon sauce was great, the spices on the carrots wonderful and the meal went together well.
As an FYI only, the pork sent with the recipe is the tenderest pork filet we've received in months and months. I almost thought to give up ordering pork meals because the "filets" are just like rubber, but if you have a new supplier...keep them!!!
I love this dish. I want to have it again numerous times. I was born and raised in Bavaria and I would like to say in my native tongue... AUSGEZEICHNET! ES SCHMECKT SEHR GUT!!
Everything tasted delicious and the cream sauce really added a lot of flavor to the dish. I will definitely reorder this meal!
