Honey-Mustard Pork Fillet & Bacon Greens

Name: Honey-Mustard Pork Fillet & Bacon Greens with Cheesy Mash, Balsamic Dutch Carrots & Onion Chutney
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 bag thyme; 1 packet Dijon mustard; 1 tbs honey; 1 packet Premium Pork Fillet; 1 bag Dutch Carrots; 1 packet walnuts; 2 potato; 40 g butter; 2 tbs milk; 1 packet Parmesan cheese; 1 bag Pea Pods; 1 bag green beans; 1 clove garlic; 1 packet diced bacon; drizzle Balsamic Vinaigrette Dressing; 1 packet onion chutney

with Cheesy Mash, Balsamic Dutch Carrots & Onion Chutney

Up to 180$ + Free Treats / Extras for Life

The secret to a perfect roast is a quality cut, and this premium pork fillet is perfection. Served with all the trimmings - Parmesan-loaded mash, roasted dutch carrots, and onion chutney to bring it all together - meet your new go-to recipe for when you want something fancy without the fuss.

Allergens:

Walnut

•Milk

The quantities provided above are averages only.

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 bag

thyme

1 packet

Dijon mustard

1 packet

Premium Pork Fillet

1 bag

Dutch Carrots

1 packet

walnuts

(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)

potato

1 packet

Parmesan cheese

(Contains: Milk;)

1 bag

Pea Pods

1 bag

green beans

1 clove

garlic

1 packet

diced bacon

(May be present: Milk, Soy.)

drizzle

Balsamic Vinaigrette Dressing

1 packet

onion chutney

Not included in your delivery

olive oil

1 tbs

honey

40 g

butter

(Contains: Milk;)

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3888 kJ

Fat51.8 g

of which saturates21.5 g

Carbohydrate49.3 g

of which sugars26.8 g

Protein65.2 g

Sodium1169 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Lid

•Baking Paper

•Large Frying Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Pick thyme leaves. • In a small bowl, combine thyme, Dijon mustard and the honey. • In a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper and add to the hot pan. Sear until browned, 1 minute on all sides. • Transfer pork to a lined oven tray and coat with the honey mustard mixture. • Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, cover 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, bring a medium saucepan of salted water to the boil. • Trim green tops from Dutch carrots and scrub the carrots clean. Roughly chop walnuts. • Place carrots on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until golden and tender, 20-25 minutes. • When the carrots are cooked, sprinkle over walnuts.

• While the carrots are roasting, peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the butter, the milk and shaved Parmesan cheese to the potato. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While the pork is resting, trim pea pods and green beans. • Finely chop garlic.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook green beans and diced bacon, breaking up bacon with a spoon, until softened, 4-5 minutes. • Add pea pods and garlic and cook until fragrant, 1-2 minutes.

• Slice pork and divide between plates. • Bring the Dutch carrots, cheesy mash and garlic bacon greens to the table. • Drizzle balsamic vinaigrette dressing over carrots. • Serve with onion chutney. Enjoy!