Rosemary & Caramelised Onion Pork Fillet
with Almonds & Fetta
This special occasion dinner is a magical medley of gourmet flavours, including premium pork fillet, caramelised onion, baby carrot, fetta and almonds. Set the table and pour the wine while the flavours mingle to create this memorable meal.
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 bunch
baby carrots
2 clove
garlic
1 bunch
rosemary
1 tub
caramelised onion chutney
1 packet
Premium Pork Fillet
1 bunch
asparagus
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan- forced. Cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the baby carrots. Place the potato and baby carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and pepper. Roast the veggies until golden and cooked through, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time.
While the veggies are roasting, finely chop the garlic. Pick the rosemary leaves and finely chop. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Heat a drizzle of olive oil in a large frying pan over a high heat. Season the pork fillet all over with salt and pepper. When the pan is hot, cook the pork, turning, until browned all over, 4 minutes. Transfer to a second oven tray lined with baking paper. Spoon the caramelised onion mixture over the top of the pork.
Roast the pork for 12-14 minutes for medium or until cooked to your liking. Remove the tray from the oven, cover the pork loosely with foil and set aside to rest for 10 minutes.
TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing pink in the centre.
While the pork is resting, trim the woody ends (about 3cm) off the asparagus. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the asparagus, tossing, until just tender, 4-6 minutes. Season with salt and pepper.
Slice the caramelised onion pork fillet. Divide the roasted veggies and asparagus between plates. Top with the sliced pork and spoon over the juices from the tray. Sprinkle with slivered almonds and crumble over the fetta.