Pork fillet mignon with mushroom sauce

October 9, 2021 (Last Updated: October 5, 2021)

You don’t need to schlep all the way to a restaurant for a tasty fillet – you can make this delicious grilled pork in the comfort of your own home and for a fraction of the price!


  • 16 sage leaves
  • 4 slices streaky bacon
  • 4 250 gram pork fillets
  • 2 Tbsp. olive oil
  • 200 grams brown mushrooms, sliced
  • 1 onion, thinly sliced
  • 1 garlic clove, finely chopped
  • cups beef stock
  • 1 Tbsp. tomato paste
  • 125 grams chopped spinach
  • 500 grams store-bought mashed potato


PLACE two sage leaves along each slice of streaky bacon. Wrap one slice of bacon around each pork fillet and secure with toothpicks.

HEAT a griddle pan over medium-high heat. Grill the pork for 10 minutes or until brown all over and cooked as desired. Remove from the pan and cover to keep warm. 

Meanwhile, heat oil in a pan over high heat. Cook the remaining sage leaves for 30 seconds or until crisp. Remove from the pan with a slotted spoon and drain on a paper towel. Reduce the heat to medium-high and add the mushrooms, onions and garlic. Cook for 4-5 minutes until golden brown. Add stock and tomato paste and bring to the boil. Reduce the heat and cook for 5 minutes until the sauce thickens slightly.

MICROWAVE spinach on high until hot. Place in a sieve and squeeze out excess water. Heat mash according to packet instructions. Transfer to a bowl and stir in spinach. Season well.

REMOVE toothpicks from the pork and cut into thick slices. Serve with spinach mash and mushroom sauce and sprinkle with crispy sage leaves.

BUDGET TIP:  Use more streaky bacon slices to wrap each pork fillet for a rich and very flavourful option.




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