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Pepper-Crusted Pork Fillet & Onion Sauce for Dinner
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Pepper-Crusted Pork Fillet & Onion Sauce for Dinner

Pepper-Crusted Pork Fillet & Onion Sauce for Dinner

with Sticky Date Pudding for Dessert

Press a premium pork fillet into crushed black peppercorns before searing and then roasting it, and you'll be in for a treat - especially when you top it off with a sweet and savoury onion sauce. Serve with a couple of simple but stellar sides, before completing the meal with a decadent dessert that screams winter.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Tags:
Over 30g protein
Allergens:
Almond
Gluten
Wheat
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 Time40 minutes
DifficultyEasy

Ingredients

Serving amount

2

potatoes

1 sachet

garlic & herb seasoning

1 sachet

black peppercorns

1 packet

Premium Pork Fillet

1 bunch

baby broccoli

1 bag

baby kale

1 bag

green beans

1 bag

sage

3 clove

garlic

1 packet

onion chutney

1 packet

roasted almonds

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

1 packet

chicken stock pot

½ packet

basic sponge mix

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

½ packet

brown sugar

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

2 packet

caramel sauce

(Contains Milk;)

1 packet

light cooking cream

(Contains Milk;)

Not included in your delivery

olive oil

40 g

butter

¼ cup

water (for the sauce)

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Nutritional Values

Energy (kJ)3166 kJ
Fat38.6 g
of which saturates16.3 g
Carbohydrate43.1 g
of which sugars16.2 g
Protein57.9 g
Sodium1338 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast potato until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.

2
2

• Pat premium pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into crushed peppercorns. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, sear pork, until browned, 1 minute on all sides. • Transfer seared pork to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover with foil and set aside to rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

3
3

• While the pork is roasting, trim ends of baby broccoli. Tear baby kale leaves. Trim green beans. Pick and roughly chop sage. Finely chop garlic. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until almost tender, 4-5 minutes.

4
4

• To pan, add kale and cook until softened, 1-2 minutes. • Add half the butter, garlic and sage and cook until fragrant, 1-2 minutes. • Transfer sage-butter greens to a bowl. Cover to keep warm.

5
5

• Return pan to low heat. • Cook caramelised onion chutney, the water, chicken stock pot, remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.

6
6

• Roughly chop roasted almonds. • Slice pepper-crusted pork fillet. • Divide pork fillet, roast potato and sage-butter greens between plates. • Spoon onion sauce over pork fillet. • Sprinkle with chopped almonds to serve. Enjoy!