Pork fillets, leeks sauce and mustard

Author: 5/15
Filets de porc, sauce poireaux et moutarte
Preparation 15
Baking 10
Portions 4
Freezing No


  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 2 pork fillets of 300 g (2/3 pound) each
  • 15 ml (1 tablespoon) of olive oil
  • 30 ml (2 tablespoons) of Dijon's mustard
  • 1 package of cream cheese of 250 g
  • 250 ml (1 cup) of chicken broth
  • Salt and pepper up to taste
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  • Remove fats and white membrane of pork fillets.
  • In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets 1 minute each side. Remove pork fillets from casserole and set aside.
  • In the same casserole, mix sliced leeks with mustard, cream cheese and broth. Salt and pepper. Bring to a boil without stopping whisking.
  • Put back fillets into casserole. Cover and simmer for 10 to 15 minutes.
  • Remove fillets from casserole and set in a plate. Cover with aluminium paper and cool down 5 minutes. Slice fillets into slices.

Chef's notes

Idea for side dish: Oven bake clusters tomatoes

  1. Preheat oven at 400°F (205°C).
  2. Mix 30 ml (2 tablespoons) of olive oil with 15 ml (1 teaspoon) of minced basil, 5 ml (1 teaspoon) of chopped garlic and 5 ml (1 teaspoon) of rosemary.
  3. In an oven safe plate, set 450 g (1 pound) of cherry tomatoes into clusters. Brush with perfumed oil. Salt and pepper.
  4. Oven bake for 8 to 10 minutes, until toamtoes skin crack.