• International edition
  • Australia edition
  • Europe edition

The tangy twist: Yotam Ottolenghi’s pork meatballs with caramelised cabbage.

Yotam Ottolenghi’s pork recipes

Pork can uphold the most intense flavours, making it versatile and perfect for an array of international dishes, from meatballs to a Chinese-Middle Eastern mashup

P ork lets you play with a range of ingredients that other meats simply won’t tolerate. It’s the fattiness of some cuts versus the relative leanness of others, allied to pork’s rather neutral flavour – it’s not beef, and definitely not lamb – that opens it up to ingredients as diverse as whisky, fish sauce, orange, caraway and ginger. I love this diversity – especially the ability to mix and match flavours on a global scale.

Caramelised cabbage and pork meatballs (pictured above)

This works very well just as it is, but serve with mashed potato if you want an even heartier meal.

Prep 12 min Cook 40 min Serves 4

400g pork mince 70g fresh breadcrumbs (from 2 slices white crustless bread) 2 garlic cloves , peeled and crushed 2 tbsp fresh thyme leaves 15g parsley , roughly chopped 2 tsp lemon zest (ie, from 2 lemons) ½ tsp ground cinnamon 1 tsp caraway seeds ½ tsp chilli flakes Salt and black pepper 1 tbsp vegetable oil 40g unsalted butter 1 cabbage , cut in half and then into 5mm-thick strips 2 tsp dark brown soft sugar 300ml vegetable stock 250g soured cream , to serve

In a large bowl, combine the mince, breadcrumbs, garlic, a tablespoon of thyme, a third of the parsley, a teaspoon of lemon zest, all the spices, a half-teaspoon of salt and a grind or two of pepper. Form the mix into roughly 20 walnut-sized balls, each weighing about 25g.

Heat the oil in a large saute pan on a high flame, then fry the meatballs (in batches, if need be) for about three minutes, turning them so they go golden brown all over, then transfer to a plate.

Return the pan to a high heat – don’t worry about wiping it clean –and add the butter. Once it sizzles, add the cabbage and fry for 10-12 minutes, stirring occasionally, until caramelised and dark golden brown.

Stir in the sugar, the remaining tablespoon of thyme and a teaspoon of salt, then pour in the stock. Return the meatballs to the pan, turn down the heat to medium-low, cover and leave to simmer for eight minutes. Remove the lid, return the heat to high, and cook for four to five minutes more, until the liquid reduces to about 150ml.

Divide the cabbage and meatballs between four bowls. Mix the remaining 10g parsley with a teaspoon of lemon zest, and sprinkle on top. Serve with a generous dollop of soured cream.

Chinese five-spice pork with parsley and barberry salsa

The lean roast: Yotam Ottolenghi’s Chinese five-spice pork with parsley and barberry salsa.

If you can, marinate the pork overnight to really get the flavours into the meat; if you’re pushed for time, though, two hours will do. This same treatment would also work very well on chicken thighs. If you can’t get hold of barberries, use chopped dried cranberries instead. Serve with herby rice and vegetables on the side.

Prep 12 min Marinate 2 hr Cook 25 min Serves 4

1 tbsp Chinese five-spice 2 garlic cloves , peeled and crushed 1½ tsp paprika 5cm piece fresh ginger , peeled and finely grated 1½ tbsp maple syrup 60ml olive oil Salt and black pepper 1 pork fillet (about 500-600g)

For the salsa 35g dried barberries , soaked for a few minutes in boiling water, then drained (or chopped dried cranberries) 45g parsley , picked and finely chopped 1½ tsp red-wine vinegar Finely grated zest of 1 large lemon , to get 1½ tsp 1½ tbsp olive oil 1 pinch caster sugar Flaked sea salt and black pepper

Put the first five ingredients in a large bowl with three tablespoons of oil, a teaspoon of salt and a good grind of black pepper. Add the pork, rub the marinade into the meat, then cover and refrigerate for at least two hours and ideally overnight.

Heat the oven to 180C/350F/gas 4. Heat a tablespoon of oil in a large frying pan on a high heat. Lift the pork from its marinade, then sear for about four minutes, turning often, so it turns golden brown on all sides. Transfer the meat to a roasting tray, spoon over the marinade and roast for about 10-15 minutes, depending on how well done you like your pork. Remove from the oven, cover with foil and leave to rest for five minutes.

Put all the salsa ingredients in a bowl with a third of a teaspoon of salt and some pepper, then stir to make a coarse salsa.

When you’re ready to eat, carve the pork into 1.5-2cm-thick slices and divide between the plates. Spoon the cooking juices over the top, sprinkle lightly with salt and serve with the salsa spooned alongside or over the meat.

Thai marinated pork neck with nam jim sauce

The lean roast: Yotam Ottolenghi’s Chinese five-spice pork with parsley and barberry salsa.

Pork neck fillet (which is also known as collar) is a very forgiving cut that has plenty of fat running through it (if you can’t get hold of neck, use shoulder instead). The meat will really benefit if you can leave it in its marinade for two days, but four hours is the bare minimum. This is perfect served with boiled rice to soak up the sweet, sharp sauce.

Prep 20 min Marinate 4 hr Cook 40 min Serves 4

100ml whisky 125ml fish sauce 150g soft light brown sugar 5 lemongrass stalks , trimmed, outer leaves discarded, then finely chopped 9cm piece fresh ginger , peeled and roughly chopped 1kg pork neck fillet 1½ tbsp vegetable oil , for grilling 1 lime , quartered

For the nam jim 80ml freshly squeezed orange juice (ie, from 2 oranges)

½ tbsp basmati rice ¾ tbsp pul biber (Turkish chilli flakes) (or half that amount normal chilli flakes), gently toasted 20g tamarind paste 40ml fish sauce 1 tbsp maple syrup 1 shallot , peeled and finely diced 5g coriander leaves , finely chopped

For the herb salad 150g red cabbage , or white cabbage, sliced radish or cucumber, finely shredded 2-3 spring onions , finely sliced on an angle 5g mint leaves , roughly torn 5g coriander leaves

Put the whisky, fish sauce and sugar in a medium pan on a medium-high heat and gently warm for a few minutes, until the sugar has dissolved. Add the lemongrass and ginger, turn off the heat and leave to cool completely.

Cut the pork against the grain into four 12cm-long and 6cm-wide pieces, then cut away and discard any silverskin. Transfer the meat to a non-reactive container that is just big enough to hold all the pieces in one layer, then pour over the cooled marinade and make sure the pork is well coated. Cover and refrigerate for at least four hours.

Heat the oven to 180C/350F/gas 4. Lift the pork from its container and dry well with kitchen towel (don’t discard the marinade; it can be frozen and used again for marinating; alternatively, cook it down and, once reduced, use to glaze, say, chicken drumsticks). Brush each piece with a little oil and set aside. Ventilate the kitchen and put a griddle pan on a medium-high heat. Once the pan is smoking hot, lay in the pork pieces (in batches if need be) and cook for four to five minutes on each side, until golden brown and nicely marked with char lines (turn down the heat a little if it looks like the meat is starting to burn).

Put the browned meat on an oven tray lined with greaseproof paper, and roast for 10-12 minutes, until cooked through, then remove from the oven, cover with foil and leave to rest for 10 minutes.

While the meat is cooking and resting, make the nam jim. Put the orange juice in a small saucepan on a medium-high heat and simmer for about four minutes, until it’s reduced to about 60ml, then leave to cool a little.

At the same time, toast the rice in a small saucepan on a medium-high heat for four to five minutes, until it starts to colour and smell nutty. Transfer the toasted rice to a spice grinder or mortar, add the chilli and blitz or pound to a coarse powder. Combine this with all the remaining ingredients for the nam jim and set aside.

Gently toss all the ingredients for the salad. Cut each piece of meat widthways into five, and serve warm with the herb salad, the nam jim poured over both of them and a lime wedge alongside.

  • Food styling: Emily Kydd. Prop styling: Jennifer Kay.
  • Yotam Ottolenghi recipes

Comments (…)

Most viewed.

The Gourmet Gourmand

Prosciutto Wrapped Pork Tenderloin with Fig Sauce

Prosciutto Wrapped Pork Tenderloin with Fig Sauce.

First, because prosciutto wrapped pork tenderloin with fig sauce definitely meets my personal Christmas Dinner criteria, AKA, food that is rich, decadent, and meaty.

And, secondly, because I do believe that after this hits the internet double-porking is going to be all the rage (I swear I’m not grandiose).

Prosciutto Wrapped Pork Tenderloin with Fig Sauce.

I’m a huge fan of meat with fruit sauce as is evidenced by this recipe and this recipe , but this prosciutto wrapped pork with fig sauce feast might take the cake.

Prosciutto Wrapped Pork Tenderloin with Fig Sauce.

Ingredients   

  • 1 ½ lbs pork tenderloin
  • 5.3 oz prosciutto
  • ½ cup dried black mission figs halved
  • 1 cup low-sodium chicken stock
  • 1 cup dry red wine I used Bordeaux
  • 3 tablespoons fig preserves or fig butter
  • 3 tablespoons brandy
  • 2 tablespoons butter
  • Salt and Pepper to taste

Instructions  

  • Preheat oven to 350 degrees and line baking tray with parchment.
  • Line prosciutto on the tray, overlapping slightly, until you have created a strip approximately the size of your pork tenderloin.
  • Set pork tenderloin on top of the prosciutto and then gently wrap the pork with the prosciutto; tuck the ends under as needed.
  • Cook in oven for about 30 minutes, or until internal temperature reads 140 degrees (Pork will be medium; cook longer if you prefer well-done pork).
  • Meanwhile prepare sauce by combining figs, chicken stock, wine, fig preserves, and brandy in a small saucepan. Bring to a boil and cook, uncovered, for approximately 20 minutes or until mixture is thickened and reduced to about 1 cup of volume.
  • Melt butter into the mixture.
  • Season with salt and pepper, to taste.
  • Serve pork with fig sauce.

Brioche French Toast Casserole

Cranberry corn muffins, you may also like, apple cider without a press, garden heirloom tomato soup, salmon tacos with dill slaw, fresh tomato tarts with boursin, mint mojito iced coffee, chocolate swirled zucchini bread, mint lemonade slushie (limonana), potato salad with green beans and pesto, barbecue ribs on the gas grill, memphis style peach bbq sauce.

' src=

This looks fantastic! I love that it is very simple and calls for few ingredients, and yet the result is elegant and festive. I often wrap poultry or pork with streaky bacon, so that the meat inside remains moist, but prosciutto sounds just as great. I love that you served this with a sweet sauce-jam. Dried fruit and meat are a perfect combo! Happy holidays.

' src=

Thank you! Happy holidays to you too! 🙂

' src=

Oh how I wish, wish, WISH I had found your site before Christmas, this dish is perfect! Saving for my Christmas in July party for sure. YARM. 🙂

Oh man I want to come to your party.. that sounds so fun 🙂

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

  • Breakfast/Brunch
  • Global Cuisine

The Daring Gourmet

Grappling Each Dish By The Horns

Home » Food » By Course » Main Dishes » Senfbraten (German Roast Pork with Mustard Gravy)

Senfbraten (German Roast Pork with Mustard Gravy)

September 28, 2023 by Kimberly @ The Daring Gourmet · 94 Comments

As an Amazon Associate I earn from qualifying purchases. See my disclosure policy .

An authentic recipe for Senfbraten, German roast pork with mustard gravy.  This is made the traditional way with an irresistibly rich and delicious mustard gravy!

senfbraten recipe german roast pork with mustard gravy traditional authentic

Another quintessential German dish, Senfbraten is a traditional and popular pork roast served throughout Germany.  A deliciously rich gravy flavored with mustard, this authentic dish comes with a satisfaction guarantee.

I come from a musical family and my husband and I are both musicians.  I’m fortunate to have married someone who loves as wide a range of music as I do.  And naturally our children are regularly exposed to music spanning the entire spectrum (with a few exceptions).

I’m also fortunate to have kids who don’t mind riding in the car.  We enjoy talking, listening to music and singing along.  Lately my kids have been taking a more active role in requesting what we listen to and those songs are always rotating, with a few favorites they also come back to.  The four recent most-requested songs of my just-turned 4 year-old son, Liam, are as follows:  Manhattan Transfer’s (one of my faves) version of the 40’s classic “Choo-choo Ch’ Boogie” (trains!  that one’s obvious), Foreigner’s “Say You Will” (not sure why he’s singled that one out, but I won’t argue with it – it’s an awesome song), a boogie-woogie version of the traditional kids’ ABC song (that’s a no-brainer – what’s there not to love about the alphabet?), and Falco’s “Rock Me Amadeus”, which he has a difficult time pronouncing and refers to as “de gas, de gas!”  Again, not sure why that particular song, but I won’t argue that one either – another classic 80’s song that is particularly unique,  about a classical composer (some educational value?), and it’s in German (when I’m too lazy to speak German to my kids I let Falco take over).  Three checks.

And so the other day in the car, 5 minutes from home, Liam requests “de gas” and I so I find it on my ipod and turn it on.  While he’s in the backseat doing his classic Stevie Wonder impression (eyes clenched shut, grinning, and rocking his head back and forth to the music while my almost 2 year-old blonde pig-tailed Emily is bouncing in her seat), I’m trying to figure out what to make for dinner.  The conclusion:  Senfbraten.  What does Senfbraten have to do with Falco or Amadeus?  Well, it’s an established fact that Mozart was eating Senfbraten while composing his triumphant Marriage of Figaro.

Okay, not really.  But he may as well have.  Senfbraten is every bit as pleasing to the palate as the composition is to the ears.

So while you’re making this Senfbraten, turn up Falco’s “Rock Me Amadeus” and have a blast.  (Here, I’ll even provide the  link to the YouTube video )   It’s in German, it’s educational (it is, right?), and it’ll help you get your groove on while you’re browning that roast.

And you’ll never be able to eat Senfbraten again without thinking of Falco.  You’re welcome.

Senfbraten recipe german pork roast mustard gravy

What to Serve With Senfbraten

Sauerkraut is very much a traditional accompaniment to German roast pork.  (Whereas Rotkohl is traditionally served with beef.  Use either imported German sauerkraut (it is completely different tasting than American sauerkraut) or you can try your hand at making your own homemade Sauerkraut (it’s easy!) and then stewing it with a little wine and seasonings to serve as a finished side dish.

For a traditionally carb to accompany your Senfbraten, choose from one of the three:

  • Boiled Potatoes
  • Semmelknödel
  • German Bread Dumplings

Senfbraten Recipe

Let’s get started!

Give the pork roast a good sprinkle of salt and freshly ground black pepper and generously slather it down on all sides with yellow mustard.  If you have access to German mustard, it’s the best.  It has a much different flavor than American mustard and, in my opinion, is much better.

There are several different brands of German mustard – all good – but the one that I use most often and really like is the  Alstertor Düsseldorf Style Mustard (click link for convenient access on Amazon).

rubbing the meat down with mustard

Heat the oil in a Dutch oven over high heat.  Make sure it’s good and hot before you add the roast.  Generously brown the roast on all sides.  This will give the roast and the gravy its magnificent flavor.

browning the roast

Add the onions and butter and fry for a couple of minutes.  Add the garlic and cook for another minute.

cooking the onions

Add the white wine and boil for 2 minutes until mostly evaporated, deglazing the bottom of the pan to loosen the browned bits stuck to the bottom.  Add the bay leaf and the thyme.

cooking the onions and adding seasonings

Add the stock and a few carrots (they’ll add a touch of sweetness to the gravy).  Bring it to a boil, reduce the heat to low, cover and simmer for at least 90 minutes or until the roast is nice and tender.

Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness – as soon as the roast is tender – to avoid overcooking.

adding broth and carrots

Discard the carrots and the bay leaf.  Make the flour slurry to thicken the gravy.

making flour slurry

Transfer the roast to a warmed plate and tent with foil to keep warm.  While whisking constantly, gradually pour the flour slurry into the gravy and simmer until thickened.  Add a couple of teaspoons or so of mustard and more salt and pepper to taste.

adding flour slurry

Slice the roast and serve with the gravy.  Traditionally served with sauerkraut.  German sauerkraut is completely different tasting than American sauerkraut (if all you’ve ever had is American sauerkraut and you hate it, I can’t blame you).  The brand of sauerkraut I use most often is Kühne Sauerkraut (click link for convenient access on Amazon).

Traditionally served with either boiled potatoes, Semmelknödel , German Potato Dumplings , or Spätzle .

senfbraten recipe german roast pork with mustard gravy traditional authentic

For more traditional German dishes be sure to try our:

  • Sauerbraten
  • Jägerschnitzel
  • Maultaschen
  • German Goulash
  • German Potato Soup
  • Frikadellen
  • Käsespätzle
  • Kartoffelpuffer
  • German Potato Salad
  • Creamy German Cucumber Salad
  • German Sauerkraut Soup
  • German Bread  (Vollkornbrot)

senfbraten recipe german roast pork with mustard gravy traditional authentic

Senfbraten (German Pork Roast with Mustard Gravy)

Ingredients    1x 2x 3x.

  • 2 lb pork roast (e.g. pork loin)
  • German mustard
  • Oil for frying
  • 1 large yellow onion , chopped
  • 2 cloves garlic , minced
  • 2 tablespoons butter
  • 1/4 cup dry white wine
  • 1 bay leaf
  • 1 teaspoon fresh chopped thyme
  • 2 cups beef broth
  • 2 carrots , cut in half
  • For the flour slurry:
  • 3 tablespoons flour whisked into additional 1/2 cup cool beef broth

Instructions  

  • Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard. Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute. Add the white wine and boil for 3 minutes until mostly evaporated. Add the bay leaf, thyme, beef broth and carrots (they will add a touch of sweetness to the gravy). Bring it to a boil, reduce the heat to low, cover and simmer for about 90 minutes or until the roast is nice and tender. (Alternatively roast it in the oven for about 3 hours if using a marbled cut like pork butt and for about 2 hours if using pork loin or pork shoulder. Check periodically for doneness - as soon as the roast is tender - to avoid overcooking.) Discard the bay leaf and remove the carrots.
  • Transfer to the roast to a warmed platter and tent with foil to keep warm. Whisk in the flour slurry and simmer until thickened. Add a couple of teaspoons or so of mustard and salt and pepper to taste. Slice the roast and serve with the gravy, potatoes and German sauerkraut.

Originally published on The Daring Gourmet April 28, 2014

94 Responses

Rosemarie says

December 25, 2023 at 8:02 pm

Wonderful recipe Kimberly. I used a Loin Roast and took it out of the gravy after 90 minutes, refrigerated it, and it sliced wonderful, and it tasted so good. I used Xanthan Gum instead of flour and the immersion blender to chop up the carrots too. I served it with Kloesse and needed lots of gravy. Everyone loved it.

Kimberly @ The Daring Gourmet says

December 26, 2023 at 5:32 am

I’m so glad everyone enjoyed, thank you very much Rosemarie! <3 Lots of gravy is a must for me too, and the more the better! :)

Patty Vance says

July 28, 2023 at 9:58 am

Hi, can this be sliced add gravy and frozen for later?

July 28, 2023 at 1:33 pm

Hi Patty, yes it can!

[email protected] says

December 18, 2022 at 9:03 am

If using a clay pot cooker at what temp you start.

Angela says

December 14, 2022 at 7:08 am

Can I use something different besides wine?

Kimberly Killebrew says

December 16, 2022 at 9:11 am

Hi Angela, you can just substitute some broth.

Add your Response Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed .

The Daring Gourmet logo

Sign up for our newsletter!

Receive the latest from The Daring Gourmet!

Copyright © 2024 · The Daring Gourmet · All Rights Reserved

  • Home & Garden
  • Work With Me

FREE EMAIL BONUS

Subscribe to

The Daring Gourmet!

Get my latest FREE recipes Straight to Your Inbox

To revisit this recipe, visit My Account, then View saved recipes .

  • Recipes & Menus
  • Expert Advice
  • What to Buy

Ingredients

  • Holidays & Events
  • My Saved Recipes

Herb-Roasted Pork Loin

By Maggie Ruggiero

Image may contain Food Meal Plant and Dish

Active Time

This handsome roast elicited oohs and aahs in the test kitchen when Ruggiero pulled it out of the oven, and the succulent meat disappeared in a flurry of forks. The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak. The luscious sauce is argument enough for keeping a bottle of dry vermouth on hand.

Makes 8 servings

Preparation

Roast pork:.

Preheat oven to 350°F with rack in middle.

Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.

Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.

Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.

Make sauce while pork rests:

Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.

Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.

Serve pork with sauce.

What to drink:

Marimar Estate Don Miguel Vineyard '06

How would you rate Herb-Roasted Pork Loin?

Leave a Review

Reviews (105)

I accidentally bought pork tenderloins instead of a pork loin. Followed the recipe exactly, browned on all sides, put in the oven to finish roasting. It only took 15 minutes for the tenderloins to reach 140. The end result was amazing. Plan on making the same recipe tomorrow using a pork loin.

Made this with a larger loin (5+ pounds). It took about 2 hours to cook, but was very juicy and flavorful. Didn't have vermouth so used some wine. Since pork is so cheap, this will be something I make again.

I forgot to mention in my last review how amazingly delicious and subtly complex the sauce was, made from the drippings and vermouth. I wondered about the vermouth, but stuck to the recipe and the sauce truly enhanced the flavors in the roast. Even if you're tempted to substitute the vermouth with white wine, try this first. There's a subtle twist in the taste of the end product that you should experience.

Northern California

Another "wow" dish that is easy and impressive. Served this for Christmas dinner. The house smelled divine as the roast slowly filled the house with its delicate aroma; guests who watched me in the kitchen were curious about the paste on the meat, and then raved at dinner how that and the herbs mingled with the lovely taste of the pork to become something more delightfully complex. I find many cuts of pork these days that produce a dry, tasteless roast. This recipe produces a tender and succulent roast, that maintains the taste of the pork. This goes into my permanent collection.

Served a dinner party for 40, used this and 1 pork loin w/tarragon cream recipe. Used 2 5lb pork loin (boneless), and cooked in 55min side by side. Placed fresh herbs under loins after searing, and never got around the placing them on top - did not need it! Pan sauce was very good. Rave reviews from guest.

garlicbutter

Mechanicsville, VA

I use Epicurious a lot but seldom leave reviews. This recipe motivated me to do so. It was divine. My tweaks: I substituted a dry white for the vermouth, and added red skinned potatoes, quartered, to the pan for the last half hour.

My sister made this as one of the entrees for a holiday party of 40 people yesterday. She doubled the ingredients, cut a 10 pound pork loin in half and roasted the two side-by-side. In one hour at 350 both roasts were cooked to perfection. She never actually got around to putting the second bundle of herbs on top of the roasts, since they were ready to be pulled out at the one-hour check. She put them on top when the roasts were covered and resting. To make things less stressful, she served a make-ahead all purpose gravy from Cook's Illustrated. This is definitely a go-to recipe -- it received raves from everyone. It's a delicious, cost effective way to present a lovely entree to a crowd. One last note about letting meat rest: I listened to an interview with a chef on NPR years a few years ago, who said he routinely lets his roasts rest up to the number of hours they were in the oven. I now pull my meat out, cover it with foil and a hand towel, and proceed with everything else I need to do.... The meat is always still hot and I gladly swap a bite of crisp turkey or chicken skin for sake of having enough oven space for side dishes. This tip saves my sanity when I host large gatherings..

Delicious dish. Made as is, except no vermouth so Calvados to the rescue.

Southern New Hampshire

I made this for Thanksgiving instead of Turkey. It looked and tasted great, and the meat and gravy went really well with all the usual Thanksgiving sides.

Mt Horeb, WI

I could drink that vermouth gravy. Incredible.

Los Angeles, CA

Sliced carrots and onions to use as the 'rack' (the 'rack' was so good that we all nibbled on the carrots and onions while the roast rested). Placed herbs on top of carrots, then mustard rubbed sided of pork. Followed the recipe for the most part. But...rather than using another pan to melt the butter, I used an mixture of equal parts room temp unsalted butter and flour that I rolled in balls (keep this in the freezer for thicken sauces). Just whisked in much as needed to thicken the strained gravy. Much easier and less dishes to wash! Think I let it reduce more than I should have, there was not a lot of gravy, so added a bit of water. Would have added more stock if I'd had some available. Very good -- would definitely make again.

San Diego, CA

I'll pretty much cook anything that calls for vermouth. I always think of roast pork as more of a fall dish, but I had all of these herbs in my garden so gave it a try. It was delicious and easy. The directions with the herbs was a little unclear, but we muddled through for the yummy result. Added a warm green bean and potato salad to use some more of our garden harvest.

Admittedly, I left this recipe out for my husband to make so I can't speak to the cooking process. But it tasted wonderful. We left off the sage and savory and used a smaller piece of pork. Just cooked until 140F. Would let rest closer to 25 minutes than 15 next time, and would definitely recommend the full amount of resting time for a 4-4.5lb piece.

Portland, OR

jessinparis

This is really fantastic. I followed the recipe exactly -- which is unusual for me -- except that I was using three thinner pork loins rather than the one large one called for in the recipe. One key point is to make sure not to overcook the meat. I removed it from the oven when it reached 140. Everyone raved.

Hurricane, WV

Fresh Strawberry Tart With Almond Crust

  • Kid-friendly
  • Slow cooker recipes
  • Quick & Easy
  • Gluten-free
  • Tips and techniques
  • Competitions
  • Homes To Love
  • Home Beautiful
  • Better Homes and Gardens
  • Hard to Find
  • Now to Love
  • That's Life
  • Women's Weekly
  • Women's Weekly Food
  • Gourmet Traveller
  • Bounty Parents
  • marie claire
  • Beauty Heaven
  • Beauty Crew
  • Dinner ideas
  • Test Kitchen

36 pork fillet recipes

gourmet traveller pork fillet recipes

A succulent pork fillet recipe is an excellent dinner to serve when you’re pressed for time. Pork fillets are easy to cook with, fast and make the most delicious dishes!

We’ve included some slow cooker, as well as slow roasted, pork recipes here too.

Are pork fillets the same as pork tenderloins?

There are two types of pork fillet in Australia: pork tenderloin and pork scotch fillet. Pork tenderloin is a versatile cut of meat from the loin area, whereas scotch fillet, also known as pork neck, is an economical cut that has great flavour and tenderness. 

Love cooking with pork? Try our succulent pork chops and cutlets recipes . Or these pork mince recipes .

gourmet traveller pork fillet recipes

Tex-Mex pork

This fragrant salad of Cajun-spiced pork and fresh vegetables makes a delightful low-carb lunch.

Sticky glazed slow-roasted pork

Sticky glazed slow-roasted pork

Jazz up your usual Sunday roast or Christmas dinner with this deliciously sticky Asian spiced pork. It’s slow roasted to create a wonderfully tender piece of meat your whole family will love.

Balinese pork noodles

Balinese pork noodles

Chilli pork stir-fry

Chilli pork stir-fry

Brightly coloured and full of all the big, bold Asian flavours we know and love, this Chilli pork stir-fry a feast for both the eyes and the tongue.

Pork with Sticky Asian Glaze

Pork with sticky asian glaze

Vietnamese pork stir-fry

Vietnamese pork stir-fry

This quick stir-fry is all about the heat and the crunch. Accompanied with steamed rice, this recipe is an ideal mid-week dinner plan.

gourmet traveller pork fillet recipes

Red curry pork with lemon and basil rice

Try these unique meals inspired by curry and spices to pep up your mid-week menu or introduce your family to a few different flavours.

Pork, Chickpea and Tomato Curry

Pork, chickpea and tomato curry

Hearty, warming and packed full of wonderful flavours, this pork and chickpea curry is perfect for a cool Winter’s evening. Serve on a bed of rice for a filling, tasty family meal.

gourmet traveller pork fillet recipes

Greek pork skewers with crushed white beans

Cook up a storm in the kitchen tonight with these glorious Greek pork skewers with crushed white beans! Loaded with bags of flavour and texture – these are sure to be a hit!

Pork and brussels sprouts stir-fry

Pork and brussels sprouts stir-fry

The best way to have brussel sprouts is paired with pork in a stir fry. The salty, soy charcoal flavours brings in a delicious flavour – This recipe will turn any brussel sprout haters into lovers.

gourmet traveller pork fillet recipes

Pork and tofu rice noodles

Stir-fry your taste buds to heaven with this staple Asian noodle dish of pork, tofu and beans with chunks of capsicum and oyster mushrooms. This recipe is suitable for diabetics.

Pork fillet salad with miso maple dressing

Pork fillet salad with miso maple dressing

Pork fillet roasts quickly compared to other cuts of meat , and when paired with a fresh, bright salad of kale, cabbage and fennel, is perfect for a quick and flavourful midweek dinner .

Pork skewers with sriracha aioli

Pork skewers with sriracha aioli

Spicy sriracha swirled through aioli give these tasty pork skewers an added hot kick

gourmet traveller pork fillet recipes

Roast pork wreath with stone fruit

Add a special touch to your Christmas table with this charming roast pork and stone fruit arrangement.

coconut and lemon grass pork and mushroom soup

Coconut and lemongrass pork and mushroom soup

gourmet traveller pork fillet recipes

Slow-cooker pork and lemongrass curry

Hearty, warming and packed full of flavour, this delicious pork and lemongrass curry is the easiest way you’ll make an authentic Asian style curry at home. Simply pop all the ingredients in the slow-cooker, and let the magic happen.

sweet & soy pork

Sweet and soy pork

Sweet and soy pork stir fry

Stir-fried pork, flat rice noodles and a slightly sweet soy-based sauce come together for a super tasty mid-week meal.

slow-cooker pork recipe

Slow-cooker soy-braised pork

Set and forget this family favourite that will cook to tender perfection through the day.

gourmet traveller pork fillet recipes

Pineapple pork stir-fry

This simple pork stir-fry is made even better with a little bit of sweetness from pineapple and a little bit of spice from sriracha.

gourmet traveller pork fillet recipes

Chipotle maple pulled pork burgers Thermomix

Pulled pork burgers with apple slaw just got a whole lot easier. Now you can create this classic American favourite in your Thermomix.

CARAMELISED PORK NECK

Caramelised pork neck

With a sweet and spicy glaze and cooked on your barbecue this caramelised pork neck (or scotch fillet roast) is the tastiest way to serve pork

BRAISED HONEY AND SOY PORK FILLET STEAKS

Braised honey and soy pork fillet steaks

Tender braised pork fillets with a dark and rich soy sauce marinade is served on a bed of fresh gai lan and hokkien noodles for a satisfying meal.

Sweet and sour pork

Sweet and sour pork

Sweet and sour pork is beyond simple to make yourself, and possibly better than you can buy. You could have it on your table in less than 30 mins too!

Pork souvlaki with flatbread

Pork souvlaki with flatbread

Souvlaki is a Greek version of fast food. Marinated pork is cooked on the skewer horizontally over a fire, though you can also use vegetables as well.

Braised pork fillet

Braised pork fillet

The rich flavours of China transform pork fillet into a mouthwatering Asian feast.

PORK FILLET MIGNON

Pork fillet mignon

greek-style pork fillet

Greek-style pork fillet

This delicious herb-marinated pork fillet is perfect enjoyed with a side salad, or some steamed veggies for a quick and tasty family dinner.

five spice pork fillet

Five spice pork fillet

prosciutto and sage pork fillet

Prosciutto and sage pork fillet

Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.

roasted pork fillet with relish

Roasted pork fillet with relish

Pork fillet and pancetta kebabs

Pork fillet and pancetta kebabs

marmalade pork fillet with orange salad

Marmalade pork fillet with orange salad

Pork fillet with warm bean salad

Pork fillet with warm bean salad

A succulent pork fillet is an excellent dish to serve as a busy midweek dinner – it’s fast, easy, and – most importantly – delicious.

Pork fillet with apple and leek

Pork fillet with caramelised apples and leek

The classic pairing of pork and apple is given a contemporary spin with this simple midweek dinner recipe that feels like a hearty weekend feast.

gourmet traveller pork fillet recipes

Sweet and sour pork stew with coconut rice

A slow cooked version of the classic sweet and sour pork for a tasty stew that’s paired perfectly with a fragrant coconut rice.

Sticky glazed slow-roast pork neck

Sticky glazed slow-roast pork neck

Wonderfully tender and juicy, the slow-cooked piece of meat is beautiful when glazed with a Chinese-style sauce and roasted for a weekend dinner.

gourmet traveller pork fillet recipes

Sign up for our newsletter

Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Related stories

Julie Goodwin's curried lamb shanks

Julie Goodwin’s curried lamb shanks

Julie Goodwin's lamb and vegetable tray bake

Julie Goodwin’s lamb forequarter chops with vegetables tray bake

gourmet traveller pork fillet recipes

Native ad body.

Smoky capsicum pasta.

Electric pressure cooker viewed from above with ingredients inside, a can of coconut milk is being poured in

Pressure cookers: five of the best for slow food in a hurry

Mobile Logo of Great British Chefs

  • How to Cook
  • Competitions

Search by ingredient, dish or cuisine

Search history.

  • Meat and Poultry
  • Fish and Seafood
  • Cakes and Baking
  • Everyday and easy
  • See more meat and poultry recipes
  • See more fish and seafood recipes
  • Petits fours
  • Pescatarian
  • Gluten-free
  • See more cakes and baking recipes
  • Dinner party
  • Sunday roast
  • All-day brunch
  • Midweek meal
  • Easy chicken
  • See all easy recipes
  • Cauliflower
  • Blood orange
  • Meat and poultry
  • Fish and seafood
  • Knife skills
  • Cakes and baking
  • Chef tricks
  • See all meat and poultry guides
  • See all fish and seafood guides
  • Butternut squash
  • Red cabbage
  • Sweet potato
  • See all vegetables guides
  • Fish preparation
  • Vegetable preparation
  • Sharpen a knife
  • See all knife skills guides
  • Line a tart tin
  • Make macarons
  • Make sweet pastry
  • Make biscuits
  • Sous vide meat
  • Sous vide fish
  • Sous vide vegetables
  • Sous vide fruit
  • Tips and tricks
  • See all sous vide guides
  • Pickled asparagus
  • Pickled mackerel
  • Pickled gooseberries
  • Pickled cucumber
  • Pickled red cabbage
  • See all pickling guides
  • Rib-eye steak
  • Chorizo crisps
  • Pomme purée
  • Crispy chicken skin

Pork fillet recipes

Pork cooked three ways with cauliflower purée, Swiss chard and Ravigôte sauce

Pork fillet is a tender cut, making it rather fitting that it often goes by the moniker 'tenderloin'. Is great for stuffing, stir-frying, grilling or cutting into medallions, and its gentle flavour works well with a variety of pairings including apple, honey and peanuts in addition to more spicy combinations such as ginger and soy. Another benefit to this particular cut is how quickly it cooks through, making it a perfect option for a filling weeknight dinner.

This collection of pork fillet recipes demonstrates the versatility of this particular cut. Martin Wishart uses honey, ginger and five spice as a marinade for his pork fillet recipe , serving the meat sliced in a fragrant squid broth, while Colin McGurran wraps chunks of pork fillet in buttery puff pastry for a sweeter spin on the classic beef Wellington.

Related recipe collections

Pork fillet.

10 Recipes | Page 1 of 5

You may also like

  • Michelin star results 2022
  • Restaurant map
  • Ingredients
  • Recipe collections
  • How to cook

Great British Chefs

INFORMATION

  • Work with us
  • Insights and consultancy
  • Great British Chefs shop
  • Great British Chefs x TheFoodMarket.com
  • Join our Great British Chefs Cookbook Club
  • Contributors
  • Photography
  • Privacy Policy
  • Terms and Conditions
  • Search the site Please fill out this field.
  • Saved Items & Collections
  • Add a Recipe
  • Manage Your Subscription
  • Give a Gift Subscription
  • Newsletters
  • Sweepstakes
  • Everyday Cooking
  • Gourmet Recipes
  • Main Dishes

Gourmet Pork Main Dishes

  • Banana Bread

Explore Main Dishes

  • Search Search Please fill out this field.
  • Martha's Blog
  • Sweepstakes
  • Ingredients
  • Meat & Poultry
  • Pork Recipes

15 Pork Tenderloin Recipes for Quick Weeknight Dinners and Easy Entertaining

Juicy and versatile, it's one of our favorite cuts.

gourmet traveller pork fillet recipes

Pork tenderloin is one of our favorite cuts; it's tasty, tender, and affordable. We love it roasted, stuffed and roasted, or grilled—and that's just a few of the ways we like to cook a tenderloin whole. We also use this versatile piece of meat cut up, whether that is sliced into medallions, cubed for sautés or stews, or sliced thin for stir fry. Pork tenderloin is lean and has a mild taste, so it takes well to all kinds of seasoning, from a spice rub for roasting to a creamy sauce for stovetop preparation. 

Ahead, discover our best recipes that showcase the versatility of this juicy, flavorful, and quick-cooking cut of meat. 

Spicy Pork With Parsnips and Sweet Potatoes

Who doesn’t love a sheet pan dinner ? This recipe stars pork tenderloin and takes only 20 minutes to put together and 30 minutes in the oven—where it doesn’t need watching or stirring. 

Pork Tenderloin vs Pork Loin When you're shopping for a pork tenderloin, make sure you don't pick up a pork loin. Though their names are very similar, the cuts are not interchangeable. Pork tenderloin is long and thin and always boneless, generally weighing about one pound. Pork loin is a larger cut that is available both bone-in and boneless and weighs between two and five pounds.

Gingery Pork-and-Broccoli Stir-Fry

Cutting pork tenderloin into thin slices means it cooks as fast as the other ingredients in this colorful, flavorful stir fry—and dinner will be ready in 30 minutes. 

Pork Cutlets Parmesan

This pork parm might be better than the veal or chicken versions you've had before. We pound slices of pork tenderloin thin, so they cook fast and give them a crunchy panko coating. Especially when paired with tomato sauce and mozzarella and broiled until the cheese melts.

Chili-Rubbed Pork Tenderloin

This recipe yields a juicy, flavorful pork tenderloin that's been cooked in a grill pan (or on an outdoor grill). A simple rub with just a few ingredients (chili powder, garlic, sesame seeds, and olive oil) compliments the flavor of the meat.

Pork, Mushroom, and Artichoke Fricassee

A creamy pan sauce envelopes juicy pork tenderloin in this must-make dish. Fricassee is a French dish that’s a cross between a sauté and a stew. And this version, with mushrooms and canned artichokes, tastes like a special meal but takes just 45 minutes from start to table.

Quick Pork Goulash

Need a hearty one-pot dinner that comes together in under an hour? Try this quick goulash. Usually, goulash is made with shoulder roast and needs to simmer slowly to tenderize the meat. When you use pork tenderloin, it cooks in a fraction of the time. 

Pork and Plums

A one-pan dinner that stars an unlikely-sounding pairing that works so well. The juicy sweetness of the plums is lovely with sliced pork tenderloin—it's also a lot more colorful than more usual fruit pairings for pork, like apples.

Pork With Persimmons and Mustard Greens

Persimmons are a fleeting fall fruit you might not be familiar with. Here, they roast alongside the pork tenderloin and add sweetness and color to the meat. The mustard greens cook in the same pan on the stovetop while the meat is resting.

Roast Pork With Fennel, Chiles, and Olives

This boneless pork tenderloin roast has an Italian accent. There's a rub of fennel and coriander seeds, and the roast is cooked with fennel, cherry peppers, and olives.

Pork With Pears and Parsnip Mash

A sumptuous weeknight dinner where quick-cooking pork tenderloin is cut into cubes, browned in butter, and braised with pears in stock and cider vinegar. It's served over a pork-parsnip mash whose sweetness compliments the meat perfectly.

Chili-Lime Pork With Corn Salad

For a dinner that tastes like summer, try this grilled pork loin with corn and avocado salad. The meat is cut into medallions so it cooks fast. It's rubbed with a simple chili powder mixture to give it a slight spice that compliments the fresh, crunchy, and creamy salad. 

Grilled Pork and Pineapple Tacos

Pork loin gets a quick chili rub. It's grilled, then sliced, and used to fill tacos—along with grilled pineapple, salsa, onion, and shredded cabbage. It's a delicious route to taco Tuesday.

Grilled Pork and Noodle Salad With Basil, Cilantro, and Mint

A spicy, tangy rub of sambal oelek and fish sauce before grilling gives this boneless pork loin a lively taste that contrasts wonderfully with the herb and rice vermicelli salad.

Apricot-Stuffed Pork With Potatoes and Brussels Sprouts

Another sheet pan dinner built around pork loin. This one features a tenderloin stuffed with a sweet-and-savory mixture of dried apricots, apricot jam, and shallots. It roasts at high height in just half an hour, and the potatoes and Brussels sprouts cook alongside it.

Roasted Pork Tenderloin With Couscous and Vegetables

There’s something for everyone in this roast pork tenderloin dinner. Juicy thick slices of roast pork are combined with a warm salad of Israeli couscous, roasted carrots and fingerling potatoes, cherry tomatoes, and fresh herbs.

  • Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

Smoked trout dip or spread (budget gourmet).

I like to read luxe food magazines so I can find the hidden gems that are fast and easy on the wallet. Smoked trout is one of the best value smoked fish and widely available at everyday supermarkets. Use it to make this fancy looking Smoked Trout Dip!

Like Smoked Salmon Pots , Smoked Trout Dip or Spread are ideal for spreading onto crackers, crusty bread or even buttery brioche for an extra luxe touch. It can also be served as a dip for these as well as fresh, crunchy vegetables.

Elegant Smoked Trout Dip in a small white dish with bread on the side.

Smoked Trout Dip or Spread

“This is one of those starters that looks posh but only takes about 10 minutes to make. And it just gets better with time. You can make it up to a week ahead!”

I like to read luxe food magazines (like Gourmet Traveller) and pick out the recipes that are do-able and affordable by “real” people with “real” budgets like me. That’s not to say that Gourmet Traveller recipes are all unrealistic. But generally they take time to make, require a certain level of confidence in the kitchen, special equipment, or gourmet/expensive ingredients. So I usually reserve Gourmet Traveller recipes for special occassions.

So I get a bit of a kick out of finding a “gourmet” recipe in Gourmet Traveller that ticks my all boxes: easy, fast and affordable , as well as having the added bonus of being posh .

This recipe for Smoked Trout Dip aka Potted Smoked Trout is one of these finds. At first I dismissed it as “looks delicious but expensive ingredients”. But later that day I passed the seafood store and noticed the price tag for Smoked Trout. It was one of the cheapest items there – $15/kg ($7.50/lb)! The trout is sold whole, with the skin, head and tail in tact (the skin peels off easily and the flesh is very easy to remove).

Note: I did happen to pass the refrigerated seafood section at the supermarket later and noticed that the vacuum seal packs of smoked trout fillets costs about 3 times as much! So get it fresh from the fish shop if you live in Australia. But if you happen to live somewhere where vacuum sealed smoked trout fillets are as good value as whole smoked trout, get that instead – and I want to be you. 🙂

Elegant Smoked Trout Dip spread on crusty bread

“This recipe calls for creme fraiche. But you can substitute with sour cream which is a very close substitute. The version I gave my mum to taste test which she LOVED was made with sour cream. :-)”

This Potted Smoked Trout is smokey and creamy with the freshness of dill and lemon. It spreads like a pate (but no liver!) and while it is great served on the day, it just gets better and better with time (it can be kept for up to 1 week).

This recipe serves 4 as a starter. You can serve one big pot to share, or make little ones. I made 2 medium size ones.

So for your next dinner party, will you be going le Gourmet on le Budget?  – Nagi

Hungry for more? Subscribe to my newsletter and follow along on Facebook , Pinterest and Instagram for all of the latest updates.

Elegant Smoked Trout Dip in a small white dish with bread on the side.

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Ingredients.

  • ▢ 1 stick / 4 oz / 120 g unsalted butter , roughly chopped
  • ▢ 1 eschallot (golden shallot), finely diced (Note 1)
  • ▢ 1 garlic clove , very finely chopped
  • ▢ Rind of 1 lemon , very finely grated (yellow part only, the white part is bitter)
  • ▢ 1 1/2 tbsp lemon juice
  • ▢ 1 lb / 500g whole smoked trout
  • ▢ Pinch of cayenne pepper
  • ▢ 4 oz / 120g creme fraiche (or sub with full fat sour cream) (Note 2)
  • ▢ 1 tbsp cream (full fat, not whipped)
  • ▢ 1/4 cup fresh dill , coarsely chopped
  • ▢ 2 tbsp chives , coarsely chopped

Instructions

  • Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
  • Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
  • Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
  • Pour the shallot butter mixture into the bowl with the trout.
  • Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
  • Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
  • Pour over the reserved butter until the top is covered.
  • Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
  • This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
  • Serve with fresh or toasted bread.

Recipe Notes:

Potted Smoked Trout Nutrition

Nutrition Information:

Hi, i'm nagi .

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Empanada sauce with empanadas

Empanada sauce

Creamy Feta Dip with crudités vegetables

Creamy Feta Dip – quick, easy, thrifty

Overhead photo of people eating Hot Buffalo Chicken Dip

Hot Buffalo Chicken Dip

Reader interactions, leave a comment cancel reply.

Your email address will not be published. Required fields are marked *

Notify me via e-mail if anyone answers my comment.

' src=

September 12, 2021 at 10:00 am

' src=

June 19, 2020 at 3:47 pm

Hi Nagi, can I make this with smoked salmon? I can’t find whole smoked trout here. If yes, how many grams do I need? Thanks so much

' src=

December 10, 2019 at 5:57 am

hi nagi just thought;d…you can buy whole smoked trout in the refrigerator seafood section at woolworths here in austalia I buy it all the time gryvacced excuse the sopelling wont let me delete merry xmas to you dozer and your mum and thanks for all your wonderful recipes xo

' src=

December 10, 2019 at 9:05 am

Yes and isn’t it amazing Betty, I absolutely adore smoked trout! ❤️

' src=

September 13, 2016 at 1:13 am

Hi Nagi! How is it that I missed this one! Now I really want smoked trout! Years ago we used to get the best smoked trout and smoked shrimp at a fish shack near us in MI. One store here has a fish counter and they will order fish for you so i believe I’m going to ask for some trout next time we are there so Gary can put in in the smoker! You KNOW how much we love your posh salmon pots!!

' src=

September 14, 2016 at 8:25 pm

Oooh – wait – Gary has a smoker?? I don’t think I knew that! I bet he is a champ with the smoker!!

Best autumn recipes - Flour and Stone's Lemon Dream cake

Our most popular recipes for autumn

The best autumn recipes you clicked – and cooked – this season.

Now to love | Today 3:00am

gourmet traveller pork fillet recipes

Sign up for best-ever recipes, the latest foodie news and travel inspo from Gourmet Traveller.

Gift Card

5 simple cocktails for every occasion

Drinks at yours this weekend? Try these easy and delicious cocktails your guests will raise a glass to.

Now to love | Feb 27, 2024

Greek fillo orange cake recipe

Kafeneion's Greek fillo orange cake with orange syrup (portokalopita)

Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture.

Now to love | Feb 23, 2024

Greek lamb meatballs recipe with orzo, tomato-garlic sauce and fried oregano

Greek lamb meatballs with orzo, tomato-garlic sauce and fried oregano

A quick and easy lamb meatballs recipe primed for weeknight dinners.

Now to love | Feb 22, 2024

Best hot cross buns recipe - Seven hot cross buns with glazed tops and sticky fruit filling.

What does it take to make the best hot cross buns?

We tested three hot cross bun versions from three cookbooks, and combined them to create the best hot cross buns recipe of all time.

Now to love | Feb 21, 2024

Fig, pomegranate and burrata with Sherry vinaigrette

Best fig recipes to celebrate the season

Sink your teeth into these fresh fig recipes.

Now to love | Feb 20, 2024

Roast pumpkin recipe fig fatteh with whipped feta

Roast pumpkin and fig fatteh with za'atar and whipped feta

Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.

A golden crostata with a pastry lattice top brushed with sugar. The filling is deep red from blackberries, apples and ginger, and a single slice has been cut out.

How to make crostata

A perfectly flaky crust and tart filling makes this blackberry and apple crostata recipe an Italian dessert worth the effort.

Now to love | Feb 15, 2024

Best pancake recipes - Japanese souffle pancakes recipe

Best pancake recipes of the sweet and savoury kind

Sweet or savoury? Breakfast, lunch or dessert? Take your pick of pancake recipe with these sensational stacks.

Now to love | Feb 13, 2024

Olive oil pistachio cake topped with candied oranges and a generous dollop of crème fraîche and berry compote.

Olive oil and pistachio cake with crème fraîche and berry compote

With a moist and tender crumb, this pistachio cake recipe showcases the subtle, fruity notes of olive oil, pairing perfectly with sweet berry compote.

Now to love | Feb 07, 2024

IMAGES

  1. Verjuice-brined roast pork with crushed grapes recipe

    gourmet traveller pork fillet recipes

  2. Pistachio-crusted pork with roasted peaches

    gourmet traveller pork fillet recipes

  3. Roast pork loin with fennel and beans

    gourmet traveller pork fillet recipes

  4. Balsamic Roasted Pork fillet with Swiss Chard

    gourmet traveller pork fillet recipes

  5. HONEY GARLIC ROASTED PORK TENDERLOIN

    gourmet traveller pork fillet recipes

  6. Roasted Pork Loin Filet with Apples and Fennel

    gourmet traveller pork fillet recipes

COMMENTS

  1. Pork recipes

    Feb 21, 2017 2:38pm. (15 images) No matter what the time of day, pork is one meat which can be the hero of your dish. From soy-glazed pork-and-pineapple skewers and spicy bourbon pork for lunch to hand-cut pork sausages for dinner, these recipes will appeal to any pork enthusiast. This article is presented by Australian Pork.

  2. Pork recipes

    10 / 15. Steamed pork dumplings with shanghai chilli vinegar Steamed pork dumplings with shanghai chilli vinegar. View Recipe. PHOTOGRAPH SHARYN CAIRNS. 11 / 15. Mustard and sage pork cutlets with red wine cabbage and lentils Mustard and sage pork cutlets with red wine cabbage and lentils. View Recipe.

  3. Pork recipes

    Pork recipes. From crispy pork scratchings with spicy salt to grilled pork belly with sweet lychee salad and chilli jam, these recipes will inspire you to make pork the star of your meal for breakfast, lunch and dinner. Feb 28, 2018 5:07pm. (12 images)

  4. Yotam Ottolenghi's pork recipes

    Flaked sea salt and black pepper. Put the first five ingredients in a large bowl with three tablespoons of oil, a teaspoon of salt and a good grind of black pepper. Add the pork, rub the marinade ...

  5. Sheet Pan Brown Sugar Garlic Pork Loin Filet

    In a small bowl, mix together the brown sugar, 2 teaspoons kosher salt, 1/4 teaspoon, and the minced garlic. Stir well to combine. Trim any excess fat from the loin filet and rub the entire filet with the brown sugar garlic rub. Set aside. Preheat the oven to 425°F.

  6. Prosciutto Wrapped Pork Tenderloin with Fig Sauce

    Instructions. Preheat oven to 350 degrees and line baking tray with parchment. Line prosciutto on the tray, overlapping slightly, until you have created a strip approximately the size of your pork tenderloin. Set pork tenderloin on top of the prosciutto and then gently wrap the pork with the prosciutto; tuck the ends under as needed.

  7. Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

    Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in ...

  8. Juiciest Baked Pork Tenderloin

    Coat each piece with a simple spice rub. Sear the pork in a hot pan until nice and brown then move it to a baking dish. Deglaze the pan with some beef stock then pour this tastiness (and some apple cider vinegar) over the pork. Dot the top of the pork with butter, cover the pan, and bake.

  9. Pork Fillet With Creamy Dijon Mustard Sauce

    Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.

  10. Pork Tenderloin with Honey Garlic Sauce

    Instructions. Preheat oven to 180C/350F. Mix Sauce ingredients together. Mix Rub ingredients then sprinkle over the pork. Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over. When pork is almost seared, push to the side, add garlic and cook until golden.

  11. Brown Sugar Garlic Butter Roast Pork

    Once better has melted, stir to combine then leave for 1 - 2 minutes until sugar is melted. Remove from heat. Sprinkle pork pieces all over with salt and pepper. Line pan with foil then parchment / baking paper, place pork in pan. Pour Sauce all over pork. Cover with foil. Bake for 1 hour 15 minutes.

  12. Pork fillet with caramelised apples and leek

    Cook pork in a heated oiled frying pan, over medium-high heat, until browned all over. Place, in a single layer, in a large baking dish; bake, uncovered, for 20 minutes or until pork is cooked as desired. Cover; stand 5 minutes before slicing thickly.

  13. Grilled sticky pork fillet with jalapeno and lime salsa

    1. Heat a char-grill pan over medium heat, brush pork with oil and grill, turning occasionally, until charred and almost cooked through, brushing with honey for 2 minutes at the end of cooking to glaze pork (15-18 minutes). Rest for 5 minutes. 2. Meanwhile, grill spring onions, turning occasionally, until charred (8-10 minutes).

  14. Senfbraten (German Roast Pork with Mustard Gravy ...

    Rub the roast down with salt and freshly ground black pepper. Generously rub it down with German mustard. Heat the oil in a Dutch oven over high heat. Once hot, add the roast and generously brown on all sides. Add the onions and the butter and cook for a couple of minutes. Add the garlic and cook for another minute.

  15. Herb-Roasted Pork Loin Recipe

    Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side ...

  16. Pork Fillet With Creamy Camembert Sauce

    Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.

  17. Stuffed Pork Tenderloin (VIDEO)

    Preheat oven to 400˚F. In an oven-safe large skillet over medium heat, add 2 Tbsp oil with chopped bacon and and cook until browned (3-4 minutes). Add sliced mushrooms and chopped onion and sauté 5 minutes or until soft. Season with 1/2 tsp salt, 1/4 tsp black pepper, chopped parsley and minced garlic.

  18. 36 pork fillet recipes

    Balinese pork noodles. 04. Chilli pork stir-fry. Chilli pork stir-fry. Brightly coloured and full of all the big, bold Asian flavours we know and love, this Chilli pork stir-fry a feast for both the eyes and the tongue. (Credit: Australian Women's Weekly) 05. Pork with sticky asian glaze. Pork with sticky asian glaze.

  19. Pork Fillet Recipes

    8 Recipes | Page 1 of 1. Barbecued apple and Boursin-stuffed pork fillet. by Jeanne Horak-Druiff. Pork belly with roasted pork fillet, blackened cucumber and cucumber ketchup. by Steven Edwards. Fillet of pork with honey and sesame seeds, carrot and ginger sauce. by Galton Blackiston. Pork Wellington. by Colin McGurran.

  20. Ginger and soy pork with baby bok choy

    Main. 1. For ginger and soy pork, combine ingredients in a large bowl and turn to coat pork. 2. Heat a non-stick frying pan over medium-high heat, remove pork from marinade, reserving marinade, and cook for 2 minutes each side or until browned all over. Add marinade to pan and cook, basting and turning occasionally, for 10 minutes or until ...

  21. Gourmet Pork Main Dish Recipes

    Coriander- and Cumin-Rubbed Pork Chops. 214 Ratings. Sati Babi. 14 Ratings. Spicy Peruvian Pork. 37 Ratings. Chef John's Baby Porchetta. 80 Ratings. Pasta in Vodka Sauce.

  22. 15 Pork Tenderloin Recipes for Quick Weeknight Dinners and Easy

    This recipe stars pork tenderloin and takes only 20 minutes to put together and 30 minutes in the oven—where it doesn't need watching or stirring. View Recipe. Pork Tenderloin vs Pork Loin When you're shopping for a pork tenderloin, make sure you don't pick up a pork loin. Though their names are very similar, the cuts are not interchangeable.

  23. Smoked Trout Dip or Spread (Budget Gourmet)

    Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch). Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.

  24. Recipes

    4 auspicious Lunar New Year dishes by chef Victor Liong. Liong spins a modern twist on traditional Chinese recipes, ingredients, and techniques. Over 7,000 recipes from Australia's leading gourmet food magazine, Australian Gourmet Traveller.