Pork Fillet with Smoked Plum Sauce, Braised Leeks, and Chive Mashed Potatoes

Name: Pork Fillet with Smoked Plum Sauce, Braised Leeks, and Chive Mashed Potatoes
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz pork loin fillet; 10.5 oz ripe red plums; 2 whole leeks; 1.5 lb starchy potatoes; 3 tbsp butter; 1/2 cup whole milk; 3 tbsp fresh chives; 1/2 cup red wine; 3/4 cup chicken stock; 2 oz shallot; 2 cloves garlic; 1 1/2 tsp smoked paprika; 1 tbsp balsamic vinegar; 2 tbsp olive oil; 2 tsp Dijon mustard; 1 tbsp fresh thyme; 1 1/4 tsp salt; 1 tsp black pepper; 1/4 cup water

An original pork recipe featuring pan-seared pork fillets served with a silky plum, smoked paprika, and red wine sauce, tender braised leeks, and creamy chive mashed potatoes.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork loin fillet (cut en 8 medallones)
300 g ripe red plums (deshuesadas and chopped)
2 units leeks (solo the parte blanca and verde clara, en mitades a lo largo)
700 g starchy potatoes (peladas and diced)
40 g butter (divided)
120 ml whole milk (hot)
10 g fresh chives (chopped fino)
120 ml red wine (for the sauce)
180 ml chicken stock (low sodium)
60 g shallot (chopped fina)
2 cloves garlic (chopped)
4 g smoked paprika
15 ml balsamic vinegar
30 ml olive oil (divided)
10 g Dijon mustard
4 g fresh thyme (solo the leaves)
8 g salt (or to taste)
3 g black pepper (freshly ground)
60 ml water (for brasear the puerros)

Nutrition facts

per serving

548 kcal

Calories

36 g

Protein

31 g

Carbs

28 g

Fat

4 g

Fiber

27 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyMustardSulfites

Instructions

1
1. Place the potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Meanwhile, prepare the remaining ingredients.
2
2. Season the pork medallions with 4 g of salt, black pepper, and half of the fresh thyme.
3
3. Heat a large skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork for 2 to 3 minutes per side, until well caramelized. Transfer to a plate. If checking internal temperature, aim for 63°C / 145°F.
4
4. In the same skillet, reduce to medium heat and add the shallot, garlic, and smoked paprika. Cook for 1 minute, stirring so they do not burn.
5
5. Add the chopped plums, red wine, chicken stock, and balsamic vinegar. Cook over medium heat for 8 to 10 minutes, until the fruit breaks down and the sauce reduces slightly.
6
6. Stir in the Dijon mustard, the remaining thyme, and 10 g (about 2 tsp) butter. Blend the sauce directly in the skillet with an immersion blender, or carefully transfer to a blender, until silky smooth. Return the pork to the sauce and cook 2 to 3 minutes more over low heat to glaze gently.
7
7. While the sauce finishes, heat another wide skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Place the leeks cut-side down and brown for 3 minutes. Add the water, a pinch of salt, cover, and cook for 6 to 8 minutes until tender and braised.
8
8. Drain the cooked potatoes well and mash them. Mix with the hot milk, the remaining 30 g butter, and the chives. Adjust with the rest of the salt to taste.
9
9. If you want to keep everything warm before serving, place the pork with the sauce in an oven-safe dish and hold for 5 minutes at 95°C / 200°F, without letting the sauce boil.
10
10. Serve a base of chive mashed potatoes, arrange the braised leeks on top or alongside, and finish with the pork medallions covered in the smoked plum sauce.

Chef tips

For a shinier sauce, add an extra spoonful of stock at the end if it reduces too much. The pork stays juicier if it rests for 3 minutes before going back into the sauce.

Substitutions

You can use pork tenderloin instead of pork loin fillet. Plums can be replaced with firm nectarines for a milder profile. Milk can be swapped for unsweetened plant-based milk and butter for olive oil for a dairy-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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