Pepper-Crusted Pork Fillet & Onion Sauce for Dinner
with Sticky Date Pudding 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 Christmas.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
We’ve replaced the roasted almonds in this recipe with pecans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
baby kale
1 bag
green beans
1 bag
sage
3 clove
garlic
1 packet
onion chutney
1 packet
pecans
(Contains Pecan; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
chicken stock pot
1 packet
Pitted Dates
(May be present: Milk, Peanut, Sesame, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Walnut. )
½ packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
½ packet
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
2 packet
caramel sauce
(Contains Milk;)
½ packet
light cooking cream
(Contains Milk;)
Not included in your delivery
olive oil
40 g
butter
¼ cup
water (for the sauce)
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 with 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. • Tear baby kale leaves. • Trim green beans. • 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 green beans, tossing, until almost tender, 4-5 minutes.
• Add baby kale to pan and cook until softened, 1-2 minutes. • Add garlic, sage and half the butter and cook until fragrant, 1-2 minutes. • Transfer sage-butter greens to a bowl. Cover to keep warm.
• Return pan to low heat. • Cook onion chutney, the water, chicken stock pot, the remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.
• Roughly chop pecans. • Slice pepper-crusted pork fillet. • Divide pork fillet, roast potato and sage-butter greens between plates. • Spoon onion sauce over pork fillet. • Sprinkle with chopped pecans to serve. Enjoy!