Peppercorn-Crusted Pork Fillet for Dinner
with Orange-Infused Chocolate Mousse Pots 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 delicious.
This recipe is under 650kcal per serving.
To download the recipe card for the main and dessert, click the download arrow on the right of the screen.
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 bunch
Baby Broccoli
1 packet
Parsley
1 packet
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
baby leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
½
orange
1 packet
cream
(Contains Milk; )
1 packet
Dark Chocolate Chips
(Contains Milk, Soy; May be present Gluten, Peanut, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
¼ cup
water (for the sauce)
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 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 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, have any thicker stalks of baby broccoli. • Roughly chop baby leaves and parsley. • 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 baby leaves 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 parsley 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, garlicky roast potatoes and sautéed greens between plates. • Spoon caramelised onion sauce over pork fillet. • Sprinkle with almonds to serve. Enjoy!