Bacon-Thyme Crumbed Pork
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Bacon-Thyme Crumbed Pork

Bacon-Thyme Crumbed Pork

with Parmesan Roast Potatoes, Pear Salad & Truffle Mayo

This dish delivers real pub bistro vibes. We love the combo of the tender, top-notch pork fillet with the umami-rich, crunchy crumb, sharp cheese on the golden potatoes and the zing from the salad. Serve with our Italian truffle mayo for creaminess, and to make it extra fancy.

Allergens:
Gluten
•Wheat
•Egg
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Premium Pork Fillet

2

potato

1

pear

½

brown onion

2 clove

garlic

1 bag

thyme

1 packet

diced bacon

(May be present: Soy. )

½ packet

panko breadcrumbs

(Contains Gluten, Wheat; May be present: Soy. )

1 bag

salad leaves

1 packet

Italian truffle mayonnaise

(Contains Egg;)

1 packet

grated Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3421 kJ
Fat42.5 g
of which saturates11.5 g
Carbohydrate42.6 g
of which sugars11.9 g
Protein63 g
Sodium838 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over with salt and pepper, then add to the hot pan. Sear until browned, 1 minute on all sides.

2
2

• Transfer seared pork to lined oven tray. • Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, cover with foil and rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

3
3

• While the pork is roasting, thinly slice potato into rounds. • Place potato on a second lined oven tray. Drizzle with olive oil, season with salt and sprinkle with the grated Parmesan cheese. • Roast until tender, 20-25 minutes.

4
4

• While the potato is roasting, thinly slice pear. • Finely chop brown onion. Finely chop garlic. Roughly chop thyme. • Return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion and diced bacon and cook, breaking the bacon up with a spoon, until tender, 5-7 minutes. • Add panko breadcrumbs (see ingredients), thyme and garlic. Cook, stirring, until fragrant and golden brown, 2-3 minutes. Transfer to a bowl.

5
5

• While the pork is resting, combine a drizzle of balsamic vinegar and olive oil in a medium bowl. Add pear and salad leaves. • Season, then toss to combine.

6
6

• Slice the pork. Divide pork (plus any resting juices!), parmesan potatoes and pear salad between plates. • Top pork with bacon-sage crumb. • Serve with Italian truffle mayonnaise. Enjoy!