Roast Pork Tenderloin & Niçoise Salad
with Goat Cheese & Mustard Vinaigrette
Be transported to the colour and flavours of Nice with our French-inspired niçoise salad packed with colour and crunch. Top with tender pork fillet and zingy pickled onions for a memorable salad sensation.
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
Chat Potatoes
1 sachet
Herb & Mushroom Seasoning
1 packet
Premium Pork Fillet
3
baby capsicum
½ head
baby cos lettuce
1 packet
green beans
½
red onion
1 packet
wholegrain mustard
1 packet
kalamata olives
1 packet
marinated goat cheese
(Contains Milk;)
1 packet
parsley
Not included in your delivery
olive oil
1 tbs
white wine vinegar
1 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Halve chat potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slighly.
• Meanwhile, in a small bowl, combine herb & mushroom seasoning and a drizzle of olive oil. • Heat a drizzle of a olive oil in large frying pan over high heat. Add premium pork fillet to hot pan. Sear pork until browned, 1 minute on all sides. • Transfer to second lined oven tray and spread spice mixture all over. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil, and rest for 10 minutes.
• While the potato and pork are roasting, thinly slice baby capsicum. • Trim ends of baby cos lettuce and separate leaves. Halve any larger leaves. Trim and halve green beans. Thinly slice red onion (see ingredients). • In a small microwave-safe bowl, combine onion, the white wine vinegar and a good pinch of sugar and salt. • Microwave onion for 30 second bursts, until softened. Set aside to cool.
• Add green beans and a splash of water to a second microwave-safe bowl, then cover with a damp paper towel. • Microwave green beans on high until just tender, 2-4 minutes. • Drain green beans, then return to the bowl and allow to cool slightly.
• In a large bowl, combine wholegrain mustard, the honey, a good drizzle of white wine vinegar and olive oil. Season with salt and pepper.
• Slice pork. • Toss potato, cos lettuce, capsicum, green beans and kalamata olives in bowl of mustard vinaigrette. • Divide salad between bowls. Top with pork and pickled onion. • Crumble over marinated goat cheese and garnish with parsley. Enjoy!