Pork Fillet & Creamy Black Garlic Mushrooms with Mash & Silverbeet
with White Chocolate Blondies & Ganache for Dessert
Prepare for a pleasurable dining experience tonight. For dinner, serve up this dish that will rival anything you’ll see a chef make. Black garlic gets its sweet and savoury flavour through a unique aging process and we’ve added it to a creamy mushroom sauce for pork. Then finish off the meal with the most decadent white chocolate blondies.
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 packet
Premium Pork Fillet
2
potatoes
1 bunch
silverbeet
1 tub
black garlic
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 punnet
sliced mushrooms
1 packet
light thickened cream
(Contains Milk;)
½ cube
chicken stock
2 packet
mini white chocolate chips
(Contains Milk, Soy;)
1 packet
blondie mix
(Contains Gluten; May be present: Tree Nuts, Peanut, Sesame, Soy, Sulphites. )
1 punnet
strawberries
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium pork fillet all over with salt and pepper. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Roast the pork for 10-12 minutes for medium, or until cooked to your liking. Remove the tray from the oven, then transfer the pork to a plate to rest.
While the pork is roasting, peel the potato and cut into 2cm chunks. Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter, then mash with a potato masher or fork until smooth. Cover to keep warm.
While the potatoes are cooking, roughly chop the silverbeet. Peel the black garlic. In a small bowl, mash the black garlic with a fork until smooth. Set aside. Wipe out and return the frying pan to a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat and add the remaining butter. Add the silverbeet and cook, stirring, until softened, 2-3 minutes. Season with salt and pepper. Transfer to a plate.
Return the frying pan to a high heat with a drizzle of olive oil. Add the sliced mushrooms and cook until well browned, 5-6 minutes. Reduce the heat to medium and add the black garlic, light thickened cream and crumbled chicken stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 1-2 minutes.
Slice the pork fillet. Divide the mash between plates, top with the silverbeet, sliced pork and spoon over the creamy black garlic mushrooms. Garnish with the flaked almonds to serve.