Herby Almond-Crusted Pork & Brown Butter Potatoes for Dinner
with Rhubarb & Pear Crumble for Dessert- Almond
- Gluten
- Wheat
- Milk
- Sulphites
- Eggs
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Walnut
- Cashew
- Pecan
- Almond
- Traces of Cashew
Add some elegance to dinner at home with a two-course feast, starting with a premium pork fillet - to which oregano-laced Dijon and honey add an extra depth of flavour, while doubling as the 'glue' for the roast almond-adorned crust. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.*
Ingredients
½ sachet
dried oregano
2 clove
garlic
1 packet
roasted almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)
1 bag
baby carrots
2 bag
Chat Potatoes
½ packet
Herb Crumbing Mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew.)
1 packet
Premium Pork Fillet
1 leaves
bay leaves
1 drizzle
balsamic glaze
(Contains: Sulphites;)
1 packet
béarnaise sauce
(Contains: Milk, Eggs; May be present: Macadamia, Walnut, Cashew, Almond.)
1 bag
Brussels sprouts
2 packet
Dijon mustard
1 packet
grated Parmesan cheese
(Contains: Milk;)
2
pear
1 packet
rhubarb
1
lemon
1 packet
classic oat mix
(Contains: Gluten, Wheat, Sulphites; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Pecan, Almond, Cashew.)
1 packet
thickened cream
(Contains: Milk;)
Not included in your delivery
1
olive oil
1 tbs
honey
30 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. Roughly chop roasted almonds. Trim green tops from baby carrots, then scrub clean and halve lengthways. Halve Brussels sprouts. Slice chat potatoes into quarters. Set aside. • In a small bowl, combine dried oregano (see ingredients), Dijon mustard, garlic and the honey. • In a second small bowl, combine herb crumbing mix (see ingredients) and almonds.
• 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 a lined oven tray. Spread with honey-mustard mixture, then sprinkle over the herby almond crumb, pressing to coat. Set aside.
• Return frying pan to medium-high heat. Cook the butter and bay leaves until beginning to brown, 2-3 minutes. • Add potatoes. Season, then toss to coat. • Transfer potatoes to the pork tray, spreading evenly across the tray.
• Roast pork and potatoes for 12-14 minutes for medium, or until pork is cooked to your liking. • Remove from oven. Transfer pork to a plate, then cover loosely with foil to rest for 10 minutes. • Return potatoes to oven. Roast until tender, a further 10-12 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork and potatoes are roasting, place Brussels sprouts and carrots on a second lined oven tray. • Drizzle with olive oil. Season, then toss to coat. • Roast until almost tender, 15-20 minutes. • Remove from oven. Sprinkle grated Parmesan cheese over the veggies. Roast until cheese is golden and crispy, a further 5 minutes.
TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Slice herby almond-crusted pork. • Divide pork, brown butter potatoes, roast Brussels sprouts and baby carrots between plates. • Drizzle balsamic glaze over the veggies. • Serve with béarnaise sauce. Enjoy!
