Honey-Mustard Pork Fillet & Bacon Greens
with Cheesy Mash, Balsamic Dutch Carrots & Onion Chutney
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 dutch carrots, and onion chutney 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
Dijon mustard
1 packet
Premium Pork Fillet
1 bag
Dutch 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 packet
Parmesan cheese
(Contains Milk;)
1 bag
Pea Pods
1 bag
green beans
1 clove
garlic
1 packet
diced bacon
(May be present: Soy. )
drizzle
Balsamic Vinaigrette Dressing
1 packet
onion chutney
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 oven to 220°C/200°C fan-forced. • Pick thyme leaves. • In a small bowl, combine thyme, Dijon mustard and the honey. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper and add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and coat with the honey mustard mixture. • Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, cover with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, bring a medium saucepan of salted water to the boil. • Trim green tops from Dutch carrots and scrub the carrots clean. Roughly chop walnuts. • Place 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 cooked, sprinkle over walnuts.
• While the carrots are roasting, peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, the milk and shaved Parmesan cheese to the potato. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• While the pork is resting, trim pea pods and green beans. • Finely chop garlic.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and diced bacon, breaking up bacon with a spoon, until softened, 4-5 minutes. • Add pea pods and garlic and cook until fragrant, 1-2 minutes.
• Slice pork and divide between plates. • Bring the Dutch carrots, cheesy mash and garlic bacon greens to the table. • Drizzle balsamic vinaigrette dressing over carrots. • Serve with onion chutney. Enjoy!