Parsley Butter Pork Tenderloin
with Dauphinoise Potatoes & Baby Rainbow Carrots
Bring some French-inspired flair to your table with this sublime dish! Starting with a premium pork fillet and some creamy dauphinoise potatoes, then finishing with roasted baby carrots and crisp sautéed asparagus, you're in for a treat!
The quantities provided above are averages only.
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
2
potato
4 clove
garlic
1 packet
parsley
½ packet
baby spinach leaves
1 bunch
asparagus
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Tenderised Pork Fillet
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• 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. • Trim green tops from baby rainbow carrots and scrub them clean. • Trim ends of asparagus.
• 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.
• 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.
TIP: If your oven tray is crowded, divide the carrots between two trays.
• 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 and cook, turning, until browned all over, 4 minutes. • Transfer 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.
• Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook asparagus, tossing, until tender, 5-6 minutes. • Season to taste, then transfer to serving plates. • Return frying pan to medium heat with the butter, parsley and remaining garlic. Cook until fragrant and foaming, 1-2 minutes.
TIP: Add a dash of water to the pan to help the asparagus cook.
• Slice pork. • Divide pork tenderloin, dauphinoise potatoes and baby rainbow carrots between plates with the asparagus. • Spoon parsley butter over pork to serve. Enjoy!