Sautéed fillet of pork with leeks and plums
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Serves:     people
Notes from Anna

This quick and healthy recipe allows you to have a tasty, wholesome meal on the table in just 30 minutes.

Pork fillet, also known as tenderloin, is a lean, tender and relatively cheap cut of meat which works really well with all sorts of fruit and vegetables.



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  1. Rinse the pork fillet and pat dry with kitchen paper. Cut the meat into cubes, wrap in kitchen paper and set aside.
  2. Discard the green part of the leeks and the outer leaf. Finely slice the white part and rinse in a sieve under running water.
  3. Wash the plums, halve them, remove the stone with the help of a spoon or knife and cut into quarters.
  4. Warm the oil in a large pan. Add the meat cubes and brown all over. Remove the meat with a slotted spoon and set aside.
  5. Add the leeks and bay leaf to the pan and sprinkle with a little salt. Turn the heat down and cook the leeks for 5 minutes.
  6. Add the plums and carry on cooking for another 5 minutes, stirring frequently to prevent the food sticking to the pan.
  7. Return the meat to the pan. Turn the heat up a notch and after a couple of minutes pour over the wine and let it bubble for a minute or two.
  8. Cover the pan with a lid, turn the heat down and simmer for another 5 minutes. Remove the bay leaf, add a generous grinding of black pepper and serve immediately.

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