Pepper-Crusted Pork Fillet & Onion Sauce with Roast Potato & Sage-Butter Veggies for Dinner
with Sticky Date Pudding with Salted Caramel Sauce & Cream for Dessert
Press a premium pork fillet into crushed black peppercorns before searing and then roasting it, and you'll be in for a treat - especially when you top it off with a sweet and savoury onion sauce. Serve with a couple of simple but stellar sides, before completing the meal with a decadent dessert that screams winter.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!
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
2
potato
1 sachet
garlic & herb seasoning
1 sachet
black peppercorns
1 packet
Premium Pork Fillet
1 bunch
baby broccoli
1 bag
silverbeet
1
carrot
1 bag
sage
3 clove
garlic
1 packet
caramelised onion chutney
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
chicken stock pot
Not included in your delivery
olive oil
40 g
butter
(Contains Milk;)
¼ cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast potato until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.
• Pat premium pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into crushed peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, sear pork until browned, 1 minute on all sides. • Transfer seared pork to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, then 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, trim ends of baby broccoli. Roughly chop silverbeet. Thinly slice carrot into half-moons. Pick and roughly chop sage. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and carrot until almost tender, 3-4 minutes. • Add silverbeet and 1/2 the garlic and cook until fragrant, 2-3 minutes. • Transfer veggies to a bowl. Cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil and 1/2 the butter. • Cook sage and remaining garlic until fragrant, 1 minute. • Transfer sage-butter sauce to the bowl with the veggies. Cover again to keep warm.
• Return pan to low heat. • Cook caramelised onion chutney, the water, chicken stock pot, remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.
• Roughly chop roasted almonds. • Slice pepper-crusted pork fillet. • Divide pork fillet, roast potato and sage-butter veggies between plates. • Spoon onion sauce over pork fillet. • Sprinkle with chopped almonds to serve. Enjoy!