Peppercorn-Crusted Pork Fillet & Roast Potato with Caramelised Onion Sauce & Garlicky Greens for Dinner
Spiced Apple & Pear Crumble with Vanilla Custard for Dessert
Press a premium pork fillet into crushed black peppercorns before searing and then roasting it, and you'll be in for a treat especially when you top it off with a sweet and savoury onion sauce. Serve with a couple of simple but stellar sides, before completing the meal with a decadent dessert that screams winter.
This recipe is under 650kcal per serving.
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
moemoe potato
1 sachet
Garlic & Herb Seasoning
1 sachet
black peppercorns
1 packet
Tenderised Pork Fillet
1 bag
Silverbeet
1 bag
green beans
1 bag
sage
3 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby broccoli
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
2
apple
2
pear
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Cashew, Pistachio, Almond, Walnut. )
1 packet
vanilla custard
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut Moemoe potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.
• Pat tenderised pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into peppercorn-salt mixture. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer seared pork to a second lined oven tray. Roast for 15-16 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, roughly chop silverbeet. Trim green beans. Pick and roughly chop sage. Finely chop garlic. Roughly chop roasted almonds.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli, green beans and silverbeet until tender, 5-6 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
• Return pan to low heat with the butter. • Cook sage and remaining garlic until fragrant, 1 minute. • Add onion chutney, chicken-style stock powder, the water and any pork resting juices and simmer until reduced, 1-2 minutes.
• Slice peppercorn-crusted pork fillet. • Divide pork fillet, roast potato and garlicky greens between plates. • Spoon caramelised onion sauce over pork fillet. • Garnish with almonds to serve. Enjoy!