This pork fillet dish is built around clarity and comfort. The pork is gently seared and finished just to blush, staying juicy and tender, with a natural sweetness that doesn’t need shouting over. Roasted baby carrots bring warmth and colour, lightly caramelised and kissed with thyme, while earthy wild mushrooms add depth and umami — that quiet, forest-like richness that makes pork feel grounded and honest.
The plate is anchored by two purées with different personalities. The spinach purée is vibrant, clean, and fresh — almost grassy — lifting the dish and keeping it light. The celeriac purée, on the other hand, is smooth, nutty, and comforting, giving the plate structure and a gentle sweetness underneath. Roasted seasonal vegetables tie everything together, adding texture and a rustic touch.
It’s the kind of dish that doesn’t rush you. Balanced, refined, and confident — food that respects the ingredients and lets technique do the talking.
Serves: 2
Difficulty: Medium
Prep time: 30 minutes
Cook time: 25 minutes
Ingredients
Pork Fillet
- 1 pork fillet (400–500g), trimmed
- Salt & freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 garlic clove, crushed
- 1 sprig thyme
Roasted Baby Carrots
- 200g baby carrots, trimmed
- 1 tbsp olive oil
- 1 tsp honey
- Salt
- Fresh thyme
Wild Mushrooms
- 200g mixed wild mushrooms (chanterelles, shiitake, oyster)
- 1 tbsp butter
- 1 small shallot, finely sliced
- Salt & pepper
Spinach Purée
- 200g fresh spinach
- 1 small garlic clove
- 1 tbsp olive oil
- Salt
Celeriac Purée
- 300g celeriac, peeled & diced
- 150ml milk
- 30g butter
- Salt & white pepper
Roasted Vegetables (optional but recommended)
- Seasonal veg (courgette, red onion, peppers)
- Olive oil, salt
Method
1. Celeriac Purée
Boil the celeriac in salted water until very soft (15–20 min). Drain well, then blend with butter and warm milk until silky smooth. Season lightly with salt and white pepper. Keep warm.
2. Spinach Purée
Wilt the spinach quickly in a hot pan with olive oil and garlic. Transfer straight to a blender and blitz until smooth and vibrant. Season and pass through a fine sieve if you want restaurant-level finesse.
3. Roasted Baby Carrots & Veg
Toss carrots (and other veg) with olive oil, honey, salt, and thyme. Roast at 190°C for 20–25 minutes until tender and lightly caramelised.
4. Wild Mushrooms
Sauté mushrooms in butter over medium-high heat. Add shallots and cook until golden and glossy. Season lightly — don’t drown their natural flavour.
5. Pork Fillet
Season pork generously. Sear in a hot pan with oil until golden on all sides. Add butter, garlic, and thyme, baste gently, then finish in the oven at 180°C for 8–10 minutes (or until 63°C internal). Rest for 5 minutes before slicing.
Plating
Swipe celeriac purée across the plate. Add a smaller spoonful of spinach purée for contrast. Slice the pork and place it neatly on top. Finish with carrots, mushrooms, and roasted veg. A touch of pan butter or natural pork jus is more than enough.
Nutritional Values (per portion – approx.)
- Calories: ~520 kcal
- Protein: ~42 g
- Fat: ~28 g
- Carbohydrates: ~26 g
- Fibre: ~7 g
- Sugars: ~9 g
This is the kind of dish I love cooking when I want to slow things down. Pork fillet rewards patience — don’t overcook it, don’t overload it. Let the purées do the soft talking, let the mushrooms bring depth, and let the vegetables remind you of the season. Simple food, cooked with care, always wins.