The health benefits of watercress have been well known since ancient times, and this simple and quick pork dish is a great way to cook the peppery, powerhouse leafy green.
Once in a while, one stumbles upon a classic yet timeless dish that embodies the perfect fusion of flavors, and Rachel Allen's pork with cream and watercress recipe is undoubtedly one such gem.
Watercress, celebrated for its peppery zest and remarkable nutritional value, is the star of this recipe. Combined with succulent pork fillet, creamy indulgence, and a touch of Dijon mustard, this dish promises an unforgettable dining experience.
This updated version of a beloved classic offers a quick and simple approach to unleashing the culinary magic.
Pork with cream and watercress recipe from Rachel Allen
Serves 4–6 as a main course
Ingredients
- 1 oz butter
- 1 large clove of garlic, peeled and crushed or finely grated
- 1 bunch of spring onions (about 3½oz), sliced (¼in) thick
- Salt and freshly ground black pepper
- 1lb 2 oz pork fillet (about 1 pork fillet), trimmed, sliced in half horizontally, and cut into 0.5–1cm (¼–½in) thick slices
- 6 fl oz double or regular cream
- 2 oz watercress, leaves and some stalks, chopped ½ tsp
- Dijon mustard
Method
Place a frying pan or sauté pan on medium heat and add the butter. When the butter has melted and foamed, tip in the garlic and spring onions, and season with salt and pepper. Cook for about 2 minutes until almost softened.
Add the pork slices and cook for a minute or two on each side over high heat. Add the cream, bring to the boil, and cook for 1–2 minutes, until the pork is cooked.
Add the watercress and mustard, stir to mix, and season to taste.
Add 2–3 tablespoons of water if the sauce is too thick. Serve with green vegetables and mashed potatoes - recipe here.
*Originally published in March 2016. Updated in February 2026.
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