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Mary Berry Pork Fillet Recipe

Mary Berry Pork Fillet Recipe

Mary Berry's pork fillet is a tender, golden pork tenderloin in a creamy mustard and tarragon sauce — an elegant weeknight dinner that tastes genuinely special.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Pork Fillet:
  • 2 pork fillets about 400g each, silver skin removed
  • 2 tbsp olive oil
  • 25 g unsalted butter
  • Salt and pepper
  • Cream and Mustard Sauce:
  • 3 shallots very finely chopped
  • 3 garlic cloves crushed
  • 150 ml dry white wine
  • 200 ml chicken or pork stock
  • 200 ml double cream
  • 2 tbsp Dijon mustard — plus 1 tsp extra at the end
  • 1 tsp wholegrain mustard optional
  • 1 tbsp fresh tarragon finely chopped — added at the end only
  • 1 tbsp fresh flat-leaf parsley chopped — at the end
  • Juice of ½ lemon — at the end
  • Salt and white pepper

Method
 

  1. Remove silver skin from pork fillets. Season generously.
  2. Sear in hot oil over medium-high heat — rolling continuously until golden all over, 8–10 minutes. Remove to a warm plate.
  3. Add butter to same pan over medium heat. Cook shallots 5–6 minutes. Add garlic — 2 minutes. Add wine — bubble 3–4 minutes until reduced by two-thirds. Add stock — simmer 3 minutes. Add cream, Dijon mustard, and wholegrain mustard. Season.
  4. Return pork to pan — nestle into sauce. Cover partially over low heat. Cook 8–12 minutes until internal temperature reaches 63°C (slightly pink) or 71°C (fully cooked).
  5. Remove pork — rest 5 minutes. Slice into 2cm medallions on the diagonal.
  6. Add lemon juice, extra Dijon, tarragon, and parsley to sauce. Stir. Taste and adjust. Arrange medallions on warm plates — spoon sauce over. Serve immediately.

Notes

Remove silver skin before cooking — it constricts the fillet and gives an uneven, chewy result.
Sear on all sides until genuinely golden — gives depth to both the meat and the sauce.
Pork fillet is best at 63°C — slightly pink, juicy, and tender. Beyond 71°C it becomes dry.
Tarragon at the very end only — cooked tarragon loses its character completely.
Rest 5 minutes before slicing — redistributes juices and gives a more flavourful medallion.
Add fresh tarragon again when reheating stored leftovers.
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