Roast Pork Fillet & Dauphinoise Potatoes
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Roast Pork Fillet & Dauphinoise Potatoes

Roast Pork Fillet & Dauphinoise Potatoes

with Garlic-Herb Sauce & Baby Vegetables

Bring some French-inspired flair to your table with this sublime dish! Starting with a premium pork fillet and some creamy dauphinoise potatoes, and finishing with roasted baby carrots and sautéed baby broccoli, you're in for a treat!

Allergens:
Milk

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

Total Time1 hour
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

2

potato

4 clove

garlic

1 packet

parsley

½ packet

Baby Rainbow Carrots

½ packet

cream

(Contains Milk; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet

Tenderised Pork Fillet

1 bunch

baby broccoli

Not included in your delivery

olive oil

40 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3345 kJ
Calories800 kcal
Fat48.3 g
of which saturates26.2 g
Carbohydrate46.8 g
of which sugars28.4 g
Dietary Fibre9.9 g
Protein41.6 g
Sodium1309 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Baking Dish
Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Slice potato into 0.5cm-thick rounds. • Finely chop garlic and parsley leaves. • Trim green tops from baby rainbow carrots (see ingredients) and scrub them clean.

2
2

• Cook potato in the boiling water until just tender, 4-6 minutes. Drain potato, then return to saucepan. • In a small bowl, combine cream (see ingredients), chicken-style stock powder, half the garlic and a pinch of salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour over cream mixture, then gently shake the dish to coat potatoes. • Sprinkle with grated Parmesan cheese. Cover with foil. Bake until potato has softened, 14-16 minutes. Remove foil, then return potato to oven. Bake until golden and the centre can be easily pierced with a fork, 10-12 minutes.

3
3

• Meanwhile, place baby rainbow carrots on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until golden and tender, 20-25 minutes.

4
4

• While the carrots are roasting, heat a large frying pan over high heat with a drizzle of olive oil. • Season tenderised pork fillet with salt and pepper, then cook, turning, until browned all over, 4 minutes. • Transfer pork to a second lined oven tray. • Roast pork for 15-16 minutes for medium, or until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest for 10 minutes.

5
5

• While the pork is roasting, trim baby broccoli, halving any thicker stalks lengthways. • Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli, tossing, until tender, 5-6 minutes. Set aside. • Return frying pan to medium heat with the butter, parsley and remaining garlic. Cook until fragrant and foaming, 1-2 minutes.

6
6

• Slice pork fillet. • Divide roast pork fillet, dauphinoise potatoes, roasted baby rainbow carrots and baby broccoli between plates. • Spoon garlic and parsley butter over pork to serve. Enjoy!