Pork Fillet in Creamy Mushroom Sauce
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Pork  Fillet in Creamy Mushroom Sauce

Pork Fillet in Creamy Mushroom Sauce

with fluffy rice and softened leeks

There are many reasons this creamy mushroom pork recipe makes the perfect weeknight meal. It's super speedy to make and it's also made up of those favourite flavours the family is sure to love—with a helping of veg thrown in for good measure.

Family Friendly
Total Time20 minutes
Cooking Time25 minutes


Serving amount

150 grams


1 unit(s)


150 grams


1 sachet(s)

Dried Oregano

1 sachet(s)

Chicken Stock

(Contains Barley, Wheat)

110 grams

Creme Fraiche

(Contains Milk)

300 grams

Pork Fillet

1 sachet(s)

Worcester Sauce

(Contains Soya)

30 grams

Green Pesto

Not included in your delivery

to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3122 kJ
Energy (kcal)746 kcal
Fat29.5 g
of which saturates12.3 g
Carbohydrate78.2 g
of which sugars7.2 g
Dietary Fiber0.4 g
Protein43.8 g
Cholesterol0 mg
Salt1.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Pot with Lid


Cook the Rice
  • Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
  • Stir in the rice and stock powder and bring to the boil.
  • Once boiling, lower the heat to medium, cover, and cook for 10 mins.
  • Once cooked, remove from the heat.
  • Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Get prepped
  • Clean the mushrooms with kitchen paper and roughly chop.
  • Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
Brown the Pork
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
  • Once the oil is hot, sear the pork loin fat-side down until crispy, 2-3 mins.
  • Once seared, fry until cooked, 4-5 mins on each side.
  • Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Fry the Veg
  • Return the pan to medium-high heat with a drizzle of oil.
  • When hot, fry the mushrooms and leek until softened, 4-6 mins, stirring occasionally.
  • Season with salt and pepper.
Simmer the Sauce
  • Stir in the creme fraiche, oregano and Worcester sauce.
  • Cook until the sauce has reduced, 4-5 mins.
  • Season to taste with salt and pepper.
  • Add a splash of water to the sauce if you feel it's too dry.
Finish and Serve
  • Fluff up the rice with a fork and divide between plates.
  • Place the pork on top.
  • Pour over the creamy leek and mushroom sauce.
  • Drizzle the pesto over the top.