eCook Meal
Herb-crusted Pork Fillet & Mustard Sauce
with carrot purée, mushrooms & kale
A homemade wholegrain mustard sauce, made with rich chicken stock & white wine, is poured over a juicy herb-crusted pork fillet. Served with a generous portion of carrot purée and an earthy mushroom & kale medley. You’ve outdone yourself, Chef!
Serving guide
Choose your portion size.
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Once roasted, add the carrots, ¼ of the cream, 20ml [40ml]|#7DA0D7 of water, and a knob of butter into the blender. Blend until smooth, remove from the blender, and season.
HERB-CRUSTED Pork
In a bowl, combine the herbs and cheese, season, and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (turning as it colours). Remove from the pan, brush the pork with ¼ of the mustard before rolling the pork in the herb mixture, and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
MMMUSHROOMS
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
VEGGIE MEDLEY
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Return the mushrooms to the pan to heat through. Remove from the pan and cover.
MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the garlic until fragrant for 1-2 minutes. Deglaze the pan with white wine, and reduce for 20-30 seconds. Add in the remaining mustard, ½ [1]|#7DA0D7 Chicken stock with 50ml [100ml]|#7DA0D7 of water and the remaining cream. Allow this to reduce until the sauce thickens, 3-4 minutes. Remove from the pan.
WHAT A GREAT PLATE
Plate up the Carrot purée and top with the sliced pork fillet. Place your mushrooms and kale alongside the pork fillet, and the mustard sauce on the side. Well done, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Once roasted, add the carrots, ¼ of the cream, 20ml [40ml]|#7DA0D7 of water, and a knob of butter into the blender. Blend until smooth, remove from the blender, and season.
HERB-CRUSTED Pork
In a bowl, combine the herbs and cheese, season, and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (turning as it colours). Remove from the pan, brush the pork with ¼ of the mustard before rolling the pork in the herb mixture, and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
MMMUSHROOMS
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season.
VEGGIE MEDLEY
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Return the mushrooms to the pan to heat through. Remove from the pan and cover.
MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the garlic until fragrant for 1-2 minutes. Deglaze the pan with white wine, and reduce for 20-30 seconds. Add in the remaining mustard, ½ [1]|#7DA0D7 Chicken stock with 50ml [100ml]|#7DA0D7 of water and the remaining cream. Allow this to reduce until the sauce thickens, 3-4 minutes. Remove from the pan.
WHAT A GREAT PLATE
Plate up the Carrot purée and top with the sliced pork fillet. Place your mushrooms and kale alongside the pork fillet, and the mustard sauce on the side. Well done, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Once roasted, add the carrots, ¼ of the cream, 60ml [80ml]|#7DA0D7, and a knob of butter into the blender. Blend until smooth, remove from the blender, and season.
HERB-CRUSTED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (turning as it colours). Remove from the pan, brush the pork with ¼ of the mustard before rolling the pork in the herb mixture, and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
MMMUSHROOMS
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
VEGGIE MEDLEY
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Return the mushrooms to the pan to heat through. Remove from the pan and cover.
MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the garlic until fragrant for 1-2 minutes. Deglaze the pan with white wine, and reduce for 20-30 seconds. Add in the remaining mustard, 1½ [2]|#7DA0D7 Chicken stock with 50ml [100ml]|#7DA0D7 of water and remaining cream. Allow this to reduce until the sauce thickens, 3-4 minutes. Remove from the pan.
WHAT A GREAT PLATE
Plate up the Carrot purée and top with the sliced pork fillet. Place your mushrooms and kale alongside the pork fillet, and the mustard sauce on the side. Well done, Chef!
ROASTED Carrot
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Once roasted, add the carrots, ¼ of the cream, 60ml [80ml]|#7DA0D7, and a knob of butter into the blender. Blend until smooth, remove from the blender, and season.
HERB-CRUSTED Pork
Place a pan over medium-high heat with a drizzle of oil. Pat the Pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (turning as it colours). Remove from the pan, brush the pork with ¼ of the mustard before rolling the pork in the herb mixture, and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning.
MMMUSHROOMS
Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan and season.
VEGGIE MEDLEY
Place the shredded Kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 3-5 minutes. Return the mushrooms to the pan to heat through. Remove from the pan and cover.
MUSTARD SAUCE
Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the garlic until fragrant for 1-2 minutes. Deglaze the pan with white wine, and reduce for 20-30 seconds. Add in the remaining mustard, 1½ [2]|#7DA0D7 Chicken stock with 50ml [100ml]|#7DA0D7 of water and remaining cream. Allow this to reduce until the sauce thickens, 3-4 minutes. Remove from the pan.
WHAT A GREAT PLATE
Plate up the Carrot purée and top with the sliced pork fillet. Place your mushrooms and kale alongside the pork fillet, and the mustard sauce on the side. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R316.17
for 4 servings · R79.04 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Wine needs 60 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
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Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
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Wholegrain Mustard needs 60 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Button Mushrooms needs 250 gSliced Button Mushrooms 250 g 250 g at R38.99 · 100% of packR38.99
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Kale needs 400 gKale Min 350 g 350 g at R35.99 · 1.14× packR41.13
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Grated Italian-style Hard Cheese needs 60 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Mixed Herbs needs 20 gBoursin® High Fat Soft Cheese with Garlic & Mixed Herbs 150 g 150 g at R86.99 · 13% of packR11.60
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R40.99 · 10% of packR4.10
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Pork Fillet needs 600 gPork Bones Avg 800 g 800 g at R52.79 · 75% of packR39.59
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Herb-crusted Pork Fillet & Mustard Sauce?
The preparation time for Herb-crusted Pork Fillet & Mustard Sauce with carrot purée, mushrooms & kale is between 25 and 45 minutes.
What is the total time required to make Herb-crusted Pork Fillet & Mustard Sauce with carrot purée, mushrooms & kale?
The total time required to make Herb-crusted Pork Fillet & Mustard Sauce with carrot purée, mushrooms & kale is between 40 and 60 minutes.
How many servings does Herb-crusted Pork Fillet & Mustard Sauce provide?
4 servings
What are the main ingredients in Herb-crusted Pork Fillet & Mustard Sauce?
Button Mushrooms, Carrot, Chicken Stock Sachet, Chicken Stock Sachets, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Kale, Mixed Herbs, Pork Fillet, White Wine, Wholegrain Mustard
What is the nutritional information of Herb-crusted Pork Fillet & Mustard Sauce?
Calories: 558, Carbs: 28 grams, Fat: grams, Protein: 45.6 grams, Sugar: 11.9 grams, Salt: 1118 grams
How do I prepare Herb-crusted Pork Fillet & Mustard Sauce?
WHAT A GREAT PLATE: Plate up the carrot purée and top with the sliced pork fillet. Place your mushrooms and kale alongside the pork fillet, and the mustard sauce on the side. Well done, Chef! MUSTARD SAUCE: Return the pan to medium heat with a drizzle of oil and a knob of butter. When hot, fry the garlic until fragrant for 1-2 minutes. Deglaze the pan with white wine, and reduce for 20-30 seconds. Add in the remaining mustard, ½ [1]|#7DA0D7 chicken stock with 50ml [100ml]|#7DA0D7 of water and the remaining cream. Allow this to reduce until the sauce thickens, 3-4 minutes. Remove from the pan. VEGGIE MEDLEY: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium heat. When hot, fry the kale until slightly wilted, 2-3 minutes. Return the mushrooms to the pan to heat through. Remove from the pan and cover. MMMUSHROOMS: Return the pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan and season. HERB-CRUSTED PORK: In a bowl, combine the herbs and cheese, season, and set aside. Place a pan over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 3-4 minutes (turning as it colours). Remove from the pan, brush the pork with ¼ of the mustard before rolling the pork in the herb mixture, and pop in the hot oven. Roast for 5-6 minutes until cooked through. Remove from the oven and rest for 3-5 minutes before slicing and seasoning. ROASTED CARROT: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). Once roasted, add the carrots, ¼ of the cream, 20ml [40ml]|#7DA0D7 of water, and a knob of butter into the blender. Blend until smooth, remove from the blender, and season.
What should be prepared from my kitchen to make Herb-crusted Pork Fillet & Mustard Sauce?
Button Mushrooms, Carrot, Chicken Stock Sachet, Chicken Stock Sachets, Fresh Cream, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Kale, Mixed Herbs, Pork Fillet, White Wine, Wholegrain Mustard
How many calories does Herb-crusted Pork Fillet & Mustard Sauce have?
558 calories
How much fat content does Herb-crusted Pork Fillet & Mustard Sauce have?
grams