Pepper-Crusted Pork Fillet & Onion Sauce for Dinner
with Sticky Date Pudding for Dessert- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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 Christmas. *To download the recipe card for the main and dessert, click the download arrow on the right of the screen.* *We’ve replaced the roasted almonds in this recipe with pecans due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1
Baby Broccoli
1 packet
Baby Spinach Leaves
1 sachet
Garlic & Herb Seasoning
3
Garlic
1 packet
Green Beans
1 packet
Onion Chutney
2
Potato
390 g
Premium Pork Fillet
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
Utensils
Cooking Steps
• 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 with 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.
• 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.
• 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, tossing, until almost tender, 4-5 minutes.
• Add baby kale to pan and cook until softened, 1-2 minutes. • Add garlic, sage and half the butter and cook until fragrant, 1-2 minutes. • Transfer sage-butter greens to a bowl. Cover to keep warm.
• Return pan to low heat. • Cook onion chutney, the water, chicken stock pot, the remaining butter and any pork resting juices, stirring, until slightly thickened, 1-2 minutes. • Remove from heat.
• Roughly chop pecans. • 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 pecans to serve. Enjoy!
