Pork fillets with leeks mignons

Author: Les Cultures de chez nous
Filets de porc aux mignons de poireaux
Preparation 10
Baking 15
Portions 4
Freezing No


  • 2 leeks mignons (leek's white) of Les Cultures de chez nous
  • 2 pork fillets
  • 125 ml (1/2 cup) of roasted walnuts
  • 125 ml (1/2 cup) of finely chopped fresh parsley
  • 125 ml (1/2 cup) of grated fresh parmesan
  • 60 ml (1/4 cup) of olive oil
  • 1 garlic clove
  • Salt and pepper
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  • Blanch Les Cultures de chez nous leeks mignons in boiling water for 10 minutes and cool down with cold water. Preheat BBQ at medium heat. Open pork fillets on its lenght like a pocket and set aside.
  • Pour nuts, parsley, garlic, parmesan and olive oil in a mixer or a blender. Chop finely. Set one to two spoon of pesto at the center of each fillets. Set aside remainings and set a leek mignon into each fillets and close it up. Fix with a toothpick. Brush with olive oil. Grill pork fillets 3 minutes over each side. Remove from grill, cool down for 2 minutes. Remove toothpick. Serve with remaining pesto.

Chef's notes