Honey Mustard Pork Fillet & Bacon Greens
with Cheesy Mash, Balsamic Baby Carrots & Apple Sauce
The secret to a perfect roast is a quality cut, and this premium pork fillet is perfection. Served with all the trimmings - Parmesan-loaded mash, roasted baby carrots, and apple sauce to bring it all together - meet your new go-to recipe for when you want something fancy without the fuss.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
thyme
1 packet
Premium Pork Fillet
1 bunch
baby carrots
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
2
potato
1 bag
snow peas
1 bag
green beans
1 clove
garlic
1 packet
diced bacon
(May be present: Soy. )
1 drizzle
balsamic glaze
(Contains Sulphites;)
1 packet
Dijon mustard
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Apple Sauce
(May be present: Soy. )
Not included in your delivery
olive oil
1 tbs
honey
40 g
butter
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Pick the thyme leaves. In a small bowl, combine the thyme, Dijon mustard and the honey. In a large frying pan, heat a drizzle of olive oil over a high heat. Season the premium pork fillet all over with salt and pepper and add to the hot pan. Sear until browned, 1 minute on all sides. Transfer to a lined oven tray and coat with the honey mustard mixture. Roast, 12-14 minutes for medium, or until cooked to your liking. Remove from the oven, cover with foil and rest.
While the pork is roasting, bring a medium saucepan of salted water to the boil. Trim the green tops from the baby carrots and scrub the carrots clean. Roughly chop the walnuts. Place the carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. When the carrots are done, remove the oven tray and sprinkle with the walnuts.
While the carrots are roasting, peel the potato and cut into large chunks. Cook in the boiling water until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter, milk and grated Parmesan cheese and season. Mash until smooth. Cover to keep warm.
While the pork is resting, trim the snow peas and green beans. Finely chop the garlic.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the green beans and diced bacon, breaking up with a spoon, until softened, 4-5 minutes. Add the snow peas and garlic and cook until fragrant, 1-2 minutes.
Slice the pork and divide between plates. Take the baby carrots, cheesy mash and garlic bacon greens to the table. Drizzle the balsamic glaze over the carrots. Serve with the apple sauce.