Pork fillet

There are some very simple recipes that, precisely on account of that simplicity, please everyone. One of these is pork fillet with potatoes, a tasty and rustic main course, quite able to feed and satisfy the whole family. The pork fillet is a particularly tasty cut of meat which is also easy to cook.


  • pork A pork fillet
  • celery A stick of celery
  • carrots Two carrots
  • onions An onion
  • rosemary A few twigs of rosemary
  • garlic A clove of garlic
  • oil
  • white wine
  • stock A glass of meat stock
  • salt
  • pepper

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60 minutes Total time
40 minutes Active time
Serves 4 persons
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Fry the garlic and rosemary in a pan with high sides. Add the seasoned pork and brown it all over, taking care not to pierce its surface when turning. Add the vegetables, which have been chopped into large pieces (celery, carrot, onion), deglaze with the white wine and then, when the alcohol has completely evaporated, add a glass of meat or vegetable stock. Cover and cook for 30 minutes, turning it over halfway through cooking. Meanwhile, peel the potatoes and cut them into pieces. Put them in fresh water so that they lose their starchiness. After 10 minutes, drain and place them on a baking sheet lined with baking parchment. Drizzle with a little oil, and add some salt, pepper and rosemary. Bake at 200°C for 40 minutes. In the meantime the fillet will now be ready: remove it from the sauce and wrap it in tin foil. Meanwhile, blend the sauce together with the remaining vegetables. Take the fillet and cut it into slices. Put them back into the sauce and keep warm. Then serve with the potatoes, when they are ready.

Because the filet is tender, add the stock while hot, cook over a low flame, and thereby prolong the cooking time.
Another irresistible cut of pork is that taken from the shoulder. But in that case the quantity of meat will be much greater.

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