Pork fillet with garlicky mushroom gravy
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Stuart West
Pork fillet with garlicky mushroom gravy
This comforting pork dish is served with a low-fat, high-fibre white bean mash
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
433Kcal
Fat
13gr
Saturates
4gr
Carbs
26gr
Fibre
11gr
Protein
47gr
Salt
1.7gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tsp olive oil
- 1 x 300g pack pork fillet medallions
- 200g chestnut mushrooms, sliced
- 2 garlic cloves, sliced
- ½ tsp dried rosemary
- 250ml chicken stock - use gluten free if required
- 2 tsp cornflour
- 100g spinach
- 1 x 400g tin cannellini beans, drained
- 1 tsp Dijon mustard
- 2 tbsp lighter crème fraîche
Step by step
- Heat the oil in a non-stick frying pan. Season the pork and sear on a high heat for 2 minutes each side until well browned. Move to a plate.
- Fry the mushrooms in the same pan for 3-4 minutes until golden brown. Add the garlic and rosemary and cook for 1 minute then pour in 150ml of the stock and bring to a simmer. Mix the cornflour to a paste with 2 teaspoons of cold water, then whisk this into the stock to thicken the sauce. Return the pork to the pan, along with the spinach, and cook on medium-low for 2-3 minutes.
- Meanwhile, place the cannellini beans in a saucepan with the remaining 100ml stock. Bring to a simmer and cook uncovered for a few minutes until the beans are softened and the liquid has mostly reduced. Use a potato masher to coarsely mash the beans, then season to taste.
- Add the mustard and crème fraîche to the mushroom gravy, stirring to combine. Check the seasoning to taste before serving the pork and sauce over the white bean mash.
