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 Senior Food Producer. 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 Senior Food Producer. 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.
