Herby Pork Tenderloin & Zingy Salad
with Buttery Roasted Veggies & Feta
Herbs, veggies and pork are a trio that fit together perfectly. Add some Brussels sprouts, herby butter and a drizzle of red wine jus for an extra burst of flavour and this trio just became a group of deliciousness. More the merrier!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Tenderised Pork Fillet
1 sachet
Herb & Mushroom Seasoning
1 bag
herbs
3 clove
garlic
1
lemon
1 packet
walnuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
salad leaves
1 packet
Red Wine Jus
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 bag
Brussels sprouts
1 packet
peeled pumpkin pieces
½ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
30 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add tenderised pork fillet and turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Cover pork with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• Halve the Brussels sprouts. • Place Brussels sprouts and peeled pumpkin pieces on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Pick and roughly chop herbs. Finely chop garlic. Slice lemon into wedges. • Wipe out the pan and return to medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes.
• In a small heatproof bowl, add the butter and microwave in 10 second bursts until melted. • When the veggies have 5 minutes cook time remaining, remove tray from oven. Add herbs, garlic and a squeeze of lemon juice to the melted butter. Pour herby butter over veggies and gently toss to combine. Return buttery veggies to the oven and continue roasting.
• In a medium bowl combine salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Pour red wine jus into a microwave-safe bowl. Microwave in 30 second bursts until warmed through.
• Slice herby pork tenderloin. • Divide pork, zingy salad and buttery roasted veggies between plates. • Pour red wine jus over pork. • Sprinkle walnuts and crumble feta over roasted veggies to serve. Enjoy!