An Autumnal feast if ever there was one! The classic combination of pork and apple is a sure winner, especially when the apples are kept semi soft and covered in butterscotch caramel. With creamy mash and easy green beans, there’s little else to do but tuck in and enjoy this comforting dish.
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/ Serving 5 people
/ Serving 5 people
Preheat the oven to 200°C/180°C fan-forced. To prepare ingredients, peel and chop potatoes into small chunks, trim green beans and peel and core apple then thinly slice.
Place the potatoes in a large saucepan of salted water. Bring to the boil. Simmer for 15 minutes. Add the green beans and simmer for a further 3 minutes or until the potatoes and beans are tender. Drain. Remove the beans and set aside. Return the potatoes back to the same saucepan with the milk. Mash until smooth. Season to taste with salt and pepper. Cover and set aside.
Meanwhile, heat half of the olive oil in a large frying pan over a medium-high heat. Season the pork tenderloin with salt and pepper. Cook for 3 minutes, turning to seal on all sides. When the pork is nicely coloured, transfer to the lined oven tray and cook for 10-12 minutes or until cooked through (pork can be served slightly pink). Remove from the oven, place on a plate and cover with foil. Rest for 5 minutes and then slice.
While the pork is in the oven, heat the same frying pan over a medium heat. Add the remaining olive oil and half the butter. Cook the green apple slices for 8-10 minutes, turning regularly, or until golden and softened. Lightly season with salt. Transfer the apple to a bowl and cover with foil. Add the remaining butter to the pan and cook gently for 1-2 minutes to infuse the butter with all of the yummy pan juices. Pour the butter sauce over the cooked apples and cover again.
To serve divide the creamy mash, beans and pork between plates. Spoon the yummy caramelised apple and butter sauce over the pork.