Honey-Mustard Pork Fillet Feast
with Bacon Greens, Cheesy Mash & Balsamic Baby Carrots
- Milk
- Walnut
- Soy
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
Ingredients
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Garlic
1
Dutch Carrots
1 packet
Pea Pods
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Dijon Mustard
1 packet
Walnuts
(Contains: Walnut May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame.)
2
Potato
1 packet
Green Beans
390 g
Premium Pork Fillet
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Thyme
1 packet
Onion Chutney
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!
