Roast Pork Tenderloin & Eggplant Caponata
with Potato Mash & Parmesan Rocket Salad
Travel across the warm seas to the sunniest spot with crystal clear waters, the Mediterranean with a Sicilian-style eggplant caponata to freshen up seared roast pork. We’ve taken another leaf out of their recipe book and added fresh and light pear salad, sprinkled in a Parmesan cheese.
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
1 packet
Tenderised Pork Fillet
1
eggplant
1
Brown Onion
1 tin
Crushed & Sieved Tomatoes
1 pinch
chilli flakes
1 sachet
Garlic & Herb Seasoning
2
potatoes
1
pear
1 bag
Rocket leaves
1 bag
parsley
1 sachet
Aussie Spice Blend
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
brown sugar
1 tsp
balsamic vinegar
2 tbs
milk
(Contains Milk; )
20 g
butter (for the sauce)
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a medium bowl, combine tenderised pork fillet, Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer pork to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. • Cover with foil. Set aside to rest for 10 minutes.
• Meanwhile, cut eggplant into bite-sized chunks. Thinly slice onion into wedges.
• Place eggplant and onion in a baking dish, season with salt and a generous drizzle of olive oil. Roast until tender, 20-25 minutes. • Remove baking dish from oven, add crushed & sieved tomatoes, chilli flakes (if using), garlic & herb seasoning, the brown sugar, balsamic vinegar and butter (for the veggies). • Roast until slightly reduced, 8-10 minutes.
• Meanwhile, peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato in boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter (for the mash) and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, thinly slice pear. • In a large bowl, combine pear, rocket leaves and a drizzle white wine vinegar and olive oil. Season and toss to combine.
• Slice the pork. Garnish rocket salad with grated Parmesan cheese. Tear parsley over eggplant caponata. • Bring everything to the table to serve. • Help yourself to some roast pork, eggplant caponata, potato mash and Parmesan rocket salad. Enjoy