German Pork Filet with Creamy Dijon Sauce
plus Rosemary Potatoes & Brussels Sprouts
- 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 Brussels sprouts, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.
Ingredients
8 ounce
Brussels Sprouts
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 and halve Brussels sprouts lengthwise. Dice potatoes into 1⁄4-inch pieces. Finely chop half the rosemary (all for 4 servings).
• Toss Brussels sprouts 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, 15-20 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 Brussels sprouts 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: The creamy Dijon sauce was a hit, elevating the dish with its luxurious taste. Some found it heavenly, while others wanted more mustard kick.
- Ease of prep: Many enjoyed the simplicity, though some noted inaccurate cooking times for potatoes and Brussels sprouts. Consider extending roasting time for crispier veggies.
- Suggestions: Add extra herbs or spices to potatoes for more flavor. Try a splash of balsamic glaze on Brussels sprouts for a tasty boost 🍲.
- Portions: Brussels sprouts quantity was small for some; consider adding more veggies to balance the meal.
- Texture: Pork was generally tender and juicy, but a few found it slightly tough. Adjust cooking time as needed for perfect doneness.
