Tender Pork Fillet & Truffle Mayo
with Cheesy Baby Potatoes & Nutty Thyme Topping
Does it get more decadent than truffles? Well, tonight we’re serving a truffle mayo on the side to accompany the real hard-to-resist superstar, a roasted and seasoned pork tenderloin. Succulent and wrapped in earthy seasoning it’s sure to win the heart of anyone who takes a bite, especially when the pork is served with herby nuts and cheesy potatoes.
We’ve replaced the walnuts in this recipe with crushed peanuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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 sachet
Herb & Mushroom Seasoning
1 packet
Baby Potatoes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 packet
Green beans
1 packet
baby leaves
1 packet
thyme
½
lemon
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Italian Truffle Mayonnaise
(Contains Egg, Gluten(Wheat); )
1 packet
Onion Chutney
(Contains Sulphites; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). • Preheat oven to 220°C/200°C fan-forced. • In a large bowl, combine tenderised pork fillet, herb & mushroom seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray and roast for 15-16 minutes for medium, or until cooked to your liking. Remove tray from the oven, then cover pork with foil and set aside to rest for 10 minutes.
• Meanwhile, cut baby potatoes in half. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from the oven, then sprinkle with grated Parmesan cheese and bake until golden and crispy, 5 minutes.
• While the potatoes are roasting, trim green beans. Roughly chop baby leaves. Pick thyme leaves. Slice lemon into wedges.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Toast crushed peanuts and thyme, tossing until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
• When the potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add baby leaves and cook until slightly wilted, 1-2 minutes. • Add a squeeze of lemon juice, season to taste and stir to combine.
• Slice pork fillet. • Divide tender pork fillet, cheesy baby potatoes and greens between plates. • Sprinkle pork with nutty thyme topping. • Serve with Italian truffle mayonnaise, onion chutney and any remaining lemon wedges. Enjoy!