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
10 ounce
Pork Filet
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
0.13 ounce
Rosemary
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
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 ¼-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.
Customer reviews
Reviews from our home cooks
This is really an excellent dish, with uncomplicated but perfectly balanced flavors. You hit the mark with the particular cream/mustard/stock flavoring for the sauce...distinguishing it somehow as German, not French. Really high quality pieces of pork loin. Thanks!
Pork came out juicy and tender. Sauce was yummy. I added some onion and garlic powder to the potatoes and Brussels Sprouts so it would be more than just salt and pepper. He cleaned his plate and declared "that was good."
The sauce is to die for! In fact, the whole meal was amazing. It tasted decadent, but was surprisingly well-balanced.
Good flavor. Always seems like there is one pork cut larger than the other, so timing takes some patience. We cooked veggies in air fryer.
The rosemary flavor seems very strong in the potatoes. The sauce has a very mild flavor unless you use a lot of it.
The Dijon sauce was amazing! And I added a little balsamic glaze to the sprouts. They needed a little boost.
I'm glad I cooked this meal first, one of the Brussel sprouts was bad inside the plastic bag so it smelled stinky. Luckily since it was just delivered yesterday, the rest of the sprouts were delicious and it was a very good meal so I gave it 4 stars!
I would really like to see more vegetables vs starches in meals. This was a really small bag of Brussels sprouts for 2 people and it would have been better if it was heavier on the vegetables
Liked the Rosemary potatoes also added parsley to the potatoes. Pork was very tender and we liked the Dijon sauce
This would have been perfect if it had more mustard in the sauce. Phenomenal thought
