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.
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.
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;)
olive oil
1 drizzle
balsamic vinegar
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!