Pork fillet in apricot sauce

for 4 persons


1 packet (450 g) frozen leaf spinach
1 kg potatoes that boil to a mealy consistency
4 egg yolks (size M)
3 tablespoons butter
7 tablespoons milk
Grated nutmeg
2 pork fillets (each approx. 300 g)
3 tablespoons sunflower oil
4 shallots
1 garlic clove
6 stems of thyme
1 onion
200 ml vegetable stock
150 g whipped cream
4 tablespoons Darbo All Natural rose apricot jam
Baking paper
Aluminium foil

for 4 persons


Peel the potatoes and cook them for approx. 20 minutes in boiling salted water. Strain them, and press them through a potato press. Stir in 3 egg yolks, butter and 5 tablespoons of milk, and season with salt and nutmeg. Put the potato mixture into a piping bag and pipe approx. 20 duchess potatoes onto a roasting tray covered with baking paper. Whisk 1 egg yolk with 2 tablespoons of milk and carefully coat the potatoes with it. Heat 2 tablespoons oil in a flat frying pan. Fry the salted meat for approx. 15 minutes, turning it regularly.

Peel the shallots and garlic. Cut the shallots into wedges and the garlic into slices. Add both to the meat after approx. 10 minutes. Wash the thyme, shake it dry and pluck most of the leaves off the stems (leaving a few for garnishing). Roast the potatoes in the preheated oven (electric: 200 °C / fan oven: 175 °C / gas: level 3) for approx. 15 minutes.
Peel and dice the onion. Heat 1 tablespoon of oil, and briefly sweat but do not brown the onion in it, turning it regularly. Add the thawed spinach and steam for approx. 5 minutes. Season with salt and pepper. Remove the meat from the frying pan, wrap in aluminium foil and leave it to stand. Pour the stock into the frying pan, dissolving the meat juices. Add cream and thyme, bring to the boil and season with salt and pepper. Stir in Darbo rose apricot jam. Cut the meat into slices. Serve the vegetables, potatoes and meat with some of the sauce. Serve the rest of the sauce as gravy.

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