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Honey-Mustard Pork Fillet Feast
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Honey-Mustard Pork Fillet Feast

Honey-Mustard Pork Fillet Feast

with Bacon Greens, Cheesy Mash & Balsamic Dutch Carrots

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

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
DifficultyEasy

Ingredients

Serving amount

1 bag

thyme

1 packet

Premium Pork Fillet

1 packet

walnuts

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

2

potatoes

1 bag

Pea Pods

1 bag

green beans

1 clove

garlic

1 packet

diced bacon

(May be present: Soy, Milk. )

1 drizzle

Balsamic Vinaigrette Dressing

1 packet

onion chutney

1 packet

Dijon mustard

1 bunch

Dutch Carrots

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tbs

honey

40 g

butter

2 tbs

milk

(Contains Milk;)

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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

Large Non-Stick Pan
Medium Pan
Lid
Baking Tray
Baking Paper

Instructions

1
1

• 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.

2
2

• While the pork is roasting, bring a medium saucepan of salted water to the boil. • Trim green tops from Dutch carrots and scrub 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.

3
3

• 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 Parmesan cheese to the potato. Mash until smooth. Cover to keep warm.

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

4
4

• Trim pea pods and green beans. • Finely chop garlic.

5
5

• 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.

6
6

• 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!