Rosemary & Garlic Pork Fillet
with Dauphinoise Potatoes & Dutch Carrots
Bring some French flair to your table with this sublime dish! Starting with a premium pork fillet and some creamy dauphinoise potatoes, and finishing with sweet roasted Dutch carrots and crisp sautéed green beans, you're in for a treat!
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Ingredients
2
potato
4 clove
garlic
2 sprig
rosemary
1 bag
Dutch Carrots
1 packet
light cooking cream
(Contains Milk;)
1 sachet
chicken-style stock powder
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Premium Pork Fillet
1 bag
green beans
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut potato into 0.5cm-thick rounds. Cook potato, in the boiling water, until just tender, 4-6 minutes. Drain potato, then return to saucepan. • Meanwhile, finely chop half the garlic. • Slice remaining garlic into slices. • Cut rosemary into 2cm sprigs. • Scrub Dutch carrots clean (halve any thicker carrots lengthways).
• In a medium bowl, combine chopped garlic, light cooking cream, the milk and chicken-style stock powder. Season with salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour cream mixture over potato, then gently shake dish to coat potato. • Sprinkle with Parmesan cheese. Cover tightly with foil, then bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and when the centre can be easily pierced with a fork, 10-12 minutes.
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium pork fillet all over. • When oil is hot, cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.
• Using a small, sharp knife, make eight slits all over the pork fillet. Push garlic slices and rosemary sprigs into the slits. Drizzle rosemary and garlic with olive oil to prevent burning. • Arrange carrots around pork. Drizzle carrots with olive oil, then season. • Roast on the top rack for 15 minutes for medium, or until pork is cooked to your liking. • Remove tray from oven. Cover with foil to rest for 10 minutes.
• While the pork is resting, trim green beans. • Wash out frying pan, then return to medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season to taste.
• Slice the rosemary and garlic pork fillet. • Divide pork, dauphinoise potatoes, Dutch carrots and green beans between plates to serve. Enjoy!