Tuscan-Style Pork Tenderloin
with Herb-Tomato Sauce & Roasted Baby Potatoes
Tender perfection, roasted and flavourful, that’s how people will be describing this dinner. Seasoned pork is only the beginning of this dish's magic. Paired with a rich tomato sauce, peppered with pine nuts and feta, and served with classic roasted potatoes, this will have the aftertaste of satisfaction. It’s a five-star experience!
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1 bag
baby potatoes
1 sachet
Tuscan Herb Seasoning
1 packet
Tenderised Pork Fillet
2 clove
garlic
1 bag
parsley
1
tomato
1 bag
cavolo nero kale
1 bag
baby broccoli
1 packet
pine nuts
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Balsamic & Olive Oil Dressing
pinch
chilli flakes
¼ packet
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Halve the baby potatoes. • Place potatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes.
• Meanwhile, combine Tuscan herb seasoning and a drizzle of olive oil in a medium bowl. Add tenderised pork fillet and turn to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer pork to a second 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.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, finely chop garlic. Roughly chop parsley. Finely chop tomato. Roughly chop cavolo nero kale, discarding any larger pieces of stalk. Halve baby broccoli lengthways. • Wipe out the frying pan, then return to medium-high heat. Toast pine nuts, tossing, until golden, 3-4 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 2-3 minutes. • Add kale and cook until tender, 2-3 minutes. • Transfer to a bowl, drizzle with balsamic & olive oil dressing. Season and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Return the frying pan to medium heat with a drizzle of olive oil. Cook tomato, garlic, parsley and a pinch of chilli flakes (if using), stirring occasionally, lightly crushing the tomato until softened, 4-5 minutes. • Add the butter, brown sugar and a splash of water. Cook until slightly reduced and thickened, 1-2 minutes. Toss to combine. Season to taste.
• Slice Tuscan-style pork fillet. Divide pork, roasted baby potatoes and balsamic greens between plates. • Top pork with herb-tomato sauce and crumble over feta (see ingredients). • Garnish with toasted pine nuts to serve. Enjoy!