This dish is a refined and elegant combination of textures and flavors, celebrating the natural sweetness of vegetables, the crispiness of perfectly cooked potatoes, and the tenderness of premium pork fillet. The pork fillet is delicately seared to achieve a golden crust before being gently roasted to maintain its succulence and juiciness. A careful resting process allows the meat to retain its moisture, ensuring every bite is tender and flavorful.
Beneath the pork, a silky pea velouté provides a smooth and luxurious contrast, its natural sweetness enhancing the richness of the meat. The velouté, made by blending vibrant green peas with stock and a touch of cream, delivers a velvety finish that ties all the dish’s elements together.
The sautéed potatoes introduce a crispy and buttery component, expertly cooked with garlic and fresh rosemary to develop an aromatic, golden-brown crust. Their crisp texture complements the softness of the velouté while adding a rustic charm to the dish.
To elevate the flavor profile further, roasted leeks bring a delicate, caramelized sweetness, their soft and slightly charred layers offering a melt-in-the-mouth experience. The roasted baby red peppers, bursting with color and a gentle smokiness, provide an extra layer of depth, their natural juices blending harmoniously with the other components.
Each element on the plate is carefully chosen to create a balance of richness and freshness, with complementary textures and flavors that work together seamlessly. Finished with a drizzle of aromatic olive oil or a touch of fresh herbs, this dish is a stunning example of refined yet comforting cuisine—perfect for an indulgent dinner or an elevated dining experience.
Ingredients:
For the Pork Fillet:
- 2 pork fillets (around 180-200g each)
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cloves garlic, crushed
- 1 sprig of fresh thyme
- Salt and black pepper, to taste
For the Pea Velouté:
- 200g frozen peas
- 250ml chicken or vegetable stock
- 100ml double cream
- 1 small shallot, finely chopped
- 1 tbsp unsalted butter
- Salt and black pepper, to taste
For the Sautéed Potatoes:
- 300g baby potatoes, thinly sliced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 clove garlic, minced
- 1 sprig of fresh rosemary
- Salt and black pepper, to taste
For the Roasted Leeks and Baby Red Peppers:
- 2 leeks, trimmed and halved lengthwise
- 6-8 baby red peppers, whole
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
- Salt and black pepper, to taste
Method:
1. Prepare the Pork Fillet:
- Preheat the oven to 180°C (350°F).
- Season the pork fillets with salt and black pepper.
- Heat olive oil in a pan over medium-high heat. Sear the fillets on all sides until golden brown.
- Add butter, crushed garlic, and thyme to the pan, basting the pork for 1-2 minutes.
- Transfer to the oven and roast for 12-15 minutes or until the internal temperature reaches 63°C (145°F).
- Remove from the oven and rest for 5-7 minutes before slicing.
2. Make the Pea Velouté:
- In a pan, melt butter and sauté the shallot until soft.
- Add the peas and stock, bring to a simmer, and cook for 4-5 minutes.
- Blend the mixture until smooth, then strain for a velvety texture.
- Return to low heat, stir in the double cream, and season with salt and black pepper. Keep warm.
3. Prepare the Sautéed Potatoes:
- Heat olive oil in a pan over medium heat. Add the sliced potatoes and cook until golden and crispy.
- Add butter, garlic, and rosemary, then sauté for another 2-3 minutes.
- Season with salt and black pepper, then set aside.
4. Roast the Leeks and Baby Red Peppers:
- Preheat the oven to 200°C (390°F).
- Place leeks and baby peppers on a baking tray. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper.
- Roast for 15-20 minutes until caramelized and tender.
5. Assemble the Dish:
- Spoon the pea velouté onto the plate as a base.
- Arrange the sliced pork fillet on top.
- Place the sautéed potatoes, roasted leeks, and baby red peppers around the plate.
- Garnish with fresh herbs if desired and serve immediately.
Tips for Perfecting Pork Fillet with Pea Velouté, Sautéed Potatoes, Roasted Leeks, and Roasted Baby Red Peppers:
Pork Fillet
✅ Choose the right cut – Opt for a fresh, high-quality pork fillet (tenderloin) for the best texture and flavor. Trim any excess silver skin for an even cook.
✅ Season generously – Use salt and freshly ground black pepper to enhance the natural flavor of the pork. A light rub of olive oil helps with an even sear.
✅ Sear before roasting – A golden-brown crust locks in juices and adds depth to the dish. Sear on high heat for 2-3 minutes per side before finishing in the oven.
✅ Rest the meat – After roasting, let the fillet rest for at least 5-7 minutes to allow the juices to redistribute, ensuring tender and juicy slices.
Pea Velouté
✅ Use fresh or frozen peas – Frozen peas work great as they retain their sweetness and vibrant green color. If using fresh, ensure they are tender.
✅ Blend until ultra-smooth – For a velvety texture, use a high-powered blender and strain through a fine sieve to remove any fibrous bits.
✅ Balance the flavors – Add a splash of lemon juice or a pinch of salt to enhance the natural sweetness of the peas.
✅ Keep it warm – Pea velouté thickens as it cools, so keep it warm on low heat before serving. Add a touch of warm stock if needed to adjust consistency.
Sautéed Potatoes
✅ Parboil first – Boiling the sliced potatoes for a few minutes before sautéing ensures a creamy inside and crispy exterior.
✅ Use a heavy-bottomed pan – A cast-iron or non-stick pan ensures even browning. Avoid overcrowding the pan to maintain crispiness.
✅ Finish with butter and herbs – Adding garlic, rosemary, or thyme at the end infuses rich flavors without burning.
Roasted Leeks & Baby Red Peppers
✅ Prepare leeks properly – Cut lengthwise, rinse well to remove grit, and pat dry before roasting. This prevents any dirt from affecting the dish.
✅ Roast at high heat – A temperature of 200°C (390°F) helps caramelize the vegetables, enhancing their natural sweetness.
✅ Balsamic vinegar boost – A drizzle of balsamic vinegar on the baby peppers before roasting deepens their smoky-sweet profile.
✅ Don’t overcook – The leeks should be tender but not mushy, while the peppers should retain some bite for textural contrast.
Plating & Presentation
✅ Create layers – Place the pea velouté as a base, arrange the pork slices on top, and surround them with the potatoes, leeks, and peppers for a visually stunning plate.
✅ Garnish wisely – Finish with microgreens, crispy shallots, or a drizzle of herb oil to add a final touch of elegance and freshness.
✅ Serve immediately – This dish is best enjoyed fresh, ensuring the pork remains juicy and the velouté stays smooth.