Pork fillet with white chocolate sauce


A #JustDelicious Pork Fillet is sliced into medallions, panfried, topped with a spicy white chocolate sauce and served with thin, crispy butter-basted potato slices alongside flash-fried garlic baby spinach.


Fillet and white chocolate sauce

about 500g Eskort Pork Fillet, sliced into medallions

60ml (4T) olive oil

5ml (1t) salt

5ml (1t) pepper

125ml (½c) cream

1 green chilli, halved

100ml white chocolate


1 large potato, thinly sliced into circles

60ml (4T) butter

15ml (1T) olive oil

5ml (1t) coarse salt


15ml (1T) olive oil

50g leeks, chopped

1 garlic clove, chopped

handful baby spinach

micro herbs to garnish


Fillet and white chocolate sauce

  • Place a medium-sized frying pan over a high heat.
  • Drizzle the pork medallions with olive oil, season with salt and pepper and cook for 5 minutes each side.
  • Remove from the heat and leave in the pan to rest.
  • In a small saucepan, heat the cream and chilli until it starts to steam. Add the chocolate and remove from the heat.
  • Stir until the chocolate has melted and remove the chilli.

Buttery potatoes

  • Preheat the oven to 200°C.
  • Melt the butter, oil and salt.
  • Layer the potato slices on a baking sheet, brush with the butter and bake for 10-15 minutes until golden and crispy.

Baby spinach

  • Heat the oil in a small pan and fry the leeks and garlic until soft.
  • Add the baby spinach and remove from the heat.
  • Serve the medallions with the sauce, potatoes and baby spinach and garnish with micro herbs.