Roast fillet of pork

Roast fillet of pork

Roast fillet of pork

Roast fillet of pork

Roast fillet of pork

Prep Time 1 hr
Course MEAT
Servings 4


  • 1 Rack
  • 1 Glass tray
  • 1 Food probe


For the pork fillet

  • 1 tbsp oil
  • 1 tsp salt
  • Pepper
  • 3 pork fillets (350 g each), ready tocook

For frying

  • 1 tbsp oil

For the sauce

  • 500 g shallots
  • 20 g butter
  • 1 tbsp caster sugar
  • 100 ml white wine
  • 400 ml vegetable stock
  • 2 tbsp balsamic vinegar
  • 3 tsp honey
  • 1/2 tsp salt
  • Pepper
  • 1 1/2 tsp cornflour
  • 1 tbsp water | cold


  • Start the Automatic programme or preheat the oven.
  • Heat the oil in a pan. Sear the porkfillets all over (approx. 1 minute perside)
  • Mix together the oil, salt and pepper;then coat the pork fillets with it
  • Place the pork fillets on the rack andinsert the food probe. Place the rack onthe glass tray and place in the oven.Cook
  • To make the sauce, halve the shallotslengthways and slice finely. Heat thebutter in a pan. Sweat the shallots inthe butter on a medium heat until theyare lightly browned
  • Sprinkle the shallots with the sugar andcaramelise on a low heat. Deglaze withthe wine, vegetable stock and balsamicvinegar. Simmer on a medium heat forapprox. 30 minutes
  • Season the sauce with honey, salt andpepper to taste. Stir the cornflour intothe water and then add it to the sauceto aid thickening. Briefly bring back tothe boil.


Automatic programme
Pork | Fillet of pork | Roast
Programme duration:
approx. 45 minutes
Oven functions: Conventional Heat
Temperature: 150–160 °C
Core temperature: 60 °C (rare),
66 °C (medium), 75 °C (well-done)
Booster: On
Pre-heat: On
Crisp function: Off
Duration: approx. 25–35 minutes (rare),
35–45 minutes (medium), 45–
55 minutes (well-done)
Shelf level: 1
Keyword Miele The Cookbook (Baking, Roasting, Cooking), Roast fillet of pork
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