Peppercorn-Crusted Pork Fillet & Roast Potato for Dinner
with Mango Cheesecake & Coconut Caramel 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.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what’s pictured. It’ll be just as delicious, just follow your recipe card!
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
1 sachet
Garlic & Herb Seasoning
1 sachet
black peppercorns
1 packet
Tenderised Pork Fillet
1 bag
baby broccoli
1 bag
kale
1 bag
parsley
1 bag
green beans
3 clove
garlic
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Classic Oat Mix
(Contains Gluten, Sulphites; May be present Sesame, Milk, Soy, Peanut, Tree Nuts. )
1 packet
light coconut milk
1 packet
cream
(Contains Milk; )
1 packet
cream cheese
(Contains Milk; )
1 tin
Tinned Mango
1 bag
mint
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut 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 mortar and pestle 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 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, halve any thicker stalks of baby broccoli lengthways. Roughly chop kale and herbs. Trim green beans. Finely chop garlic. • Roughly chop roasted almonds.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 5-6 minutes. • Add kale and half the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
• Return the pan to low heat with the butter. • Cook herbs 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!