Pork fillet with mushrooms, white wine and sage leaves

For a mouth-watering main course serve Rachel Allens pork fillets in creamy wine sauce with rice or orzo
By Rachel Allen
Pork fillet with mushrooms, white wine and sage leaves
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 25 g butter
  • 1 onion, sliced
  • 250 g mushrooms, sliced
  • 2 pork fillet, trimmed of membrane and sliced 1-2cm thick
  • 1 sprigs sage
  • 2 cloves garlic, crushed or grated
  • 150 ml white wine, optional
  • 150 ml cream, optional
  • roux, optional (flour and butter paste mix)
  • 2 tsp sage, chopped
  • cooked rice or orzo, to serve


1. Melt the butter in a frying pan, add the onions and sweat over a low heat until soft. Turn up the heat, add the mushrooms and fry lightly for 2 minutes, then toss in the sliced pork and cook until it changes colour.

2. Season the pork with salt and pepper, add the whole sprig of sage, the garlic and, if using, pour in the wine and cream. Put the lid on and simmer for about 10 minutes or until cooked.

3. Take the pork out of the saucepan when cooked, leaving the sauce in the pan. Put back on the heat and boil, uncovered, until the sauce concentrates and youre happy with the flavour. Thicken it with roux if you like the sauce slightly thicker. Add the chopped sage and season to taste.

4. Serve with rice or orzo.

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