Pork Fillet with Crème Fraîche, Mustard and Caraway Sauce
By OcadoLife
Published on 22 April 2025
Satisfying and quick to prepare, this Pork Fillet with Crème Fraîche, Mustard and Caraway Sauce was created by Mark Diacono – cook, photographer and author of Sour: The Magical Element That Will Transform Your Cooking. “The crème fraîche adds a tangy note to the sauce, which works beautifully with the mustard.” Search for Mark’s ‘Rhubarb, Radish, Pomegranate and Feta Salad’ and ‘Wild Rice with Pickled Shallots, Cranberries and Pear’ at ocado.com/recipes to serve up a delicious lunch full of tangy, zesty flavours.
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
Time and servings
35 minsTotal time
6Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 2 tbsp olive oil
- 1 pork fillet, fat trimmed (around 450g), sliced into 12 x 2 cm-thick discs and flattened slightly by hand to 1.5 cm
- 2 garlic cloves, crushed or grated
- 1 tbsp caraway seeds
- 160ml dry white wine
- 200g half-fat crème fraîche
- 1 tbsp wholegrain mustard (check for gluten free)
- 1 lemon, zested, ½ juiced
- 2 (approx.) pinches sea salt
- 1 small handful chives, finely sliced
Method
Step 1
Heat the oil in a large frying pan over a medium heat. Season the pork discs on both sides, then add to the pan and cook for 5 mins, undisturbed. Turn and cook for 5 mins more, then remove to a plate and cover with foil to retain some heat.Step 2
Add the garlic and caraway to the same pan; cook for 1 min until fragrant. Add the wine and stir with a wooden spoon, scraping up any bits caught on the base. Turn down the heat and simmer until the wine has reduced by around half.Step 3
Stir in the crème fraîche, mustard and lemon juice, then simmer for 2-3 mins until the sauce has thickened slightly.Step 4
Return the pork to the pan and cook for a few mins, turning to coat in the sauce.Step 5
Season to taste with sea salt and black pepper, then scatter over the lemon zest and chives, and serve immediately.