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Pork Fillet

Pork Fillet

with New Potatoes and Tarragon Sauce

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Simple is best in this dish. Creamy and comforting, this delicious recipe from our Head Chef Andre is the perfect thing for chilly evenings at home. Tarragon, stock, and sour cream are gently combined to create a velvety sauce that works brilliantly with golden pan-fried pork steaks, buttery leeks and new potatoes.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ bunch(es)


2 unit(s)


2 unit(s)

Pork Loin Fillet

½ sachet

Chicken Stock Powder

1 pack(s)

New Potatoes

½ pot(s)

Sour Cream


Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1941 kJ
Energy (kcal)464 kcal
Fat22.0 g
of which saturates9.0 g
Carbohydrate36 g
of which sugars7.0 g
Protein33 g
Salt0.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Boil your kettle. Pick the tarragon leaves from their stalks and finely chop (discard the stalks). Remove the root and dark green tops from the leek, halve lengthways, then slice into thin half moons. Season the pork on both sides with a large pinch of salt and a good grind of pepper. Dissolve the stock in a measuring jug with the boiling water (see ingredients for amount).


Put a large saucepan of water with a pinch of salt on to boil. Cut the new potatoes in half, or quarters if there are any big ones (no need to peel!) and pop them in your pan of boiling water. Cook for 15-20 mins. TIP: The potato is cooked when you can easily slip a knife through. Drain the potatoes in a colander and set aside.


Heat a splash of oil in a frying pan on high heat. Add the leek with a pinch of salt and stir-fry until soft, 4-5 mins. Remove the leek from the pan once nice and soft, cover with some foil to keep warm.


Add another splash of oil to your now empty pan and return it to high heat. Once hot, add the pork and fry for 2 mins on each side. Next, pour in the stock and add the tarragon. Stir well to get any meaty bits from the base of the pan. Simmer until the liquid has reduced by a third, 6-8 mins. IMPORTANT: The pork is cooked when it is no longer pink in the middle. Be careful not to over reduce the liquid!


Turn the heat to low, add the sour cream and stir. TIP: Make sure the sauce does not boil as this could curdle the cream. Allow everything to warm through. Test for seasoning and add more salt and black pepper if needed.


Serve the new potatoes on a plate with the leek scattered over them. Place a pork medallion on top and pour over the tarragon sauce. Et voilà!