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Pork Fillet & Lemon Dressing
Pork Fillet & Lemon Dressing

Pork Fillet & Lemon Dressing

with Roast Veggie Pearl Couscous & Pistachios

A dish this elegant deserves a glass of wine and some good conversation. Succulent pork rests on a bed of roasted veggies and pearl couscous, while the sublime lemon-garlic dressing and crunchy pistachios add a special touch.

Allergens:
Tree Nuts
Gluten
Wheat
Eggs
Milk
Sesame

The quantities provided above are averages only.

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

beetroot

1

red onion

1 bag

Peeled & Chopped Pumpkin

1 packet

Premium Pork Fillet

2 clove

garlic

1 packet

pistachios

(Contains: Tree Nuts; May be present: Milk, Peanuts, Sesame, Soy.)

1 packet

pearl couscous

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

currants

(May be present: Milk, Soy, Gluten, Wheat.)

1 packet

vegetable stock powder

1

lemon

1 bag

mint

2 packet

Garlic Sauce

(Contains: Eggs, Milk, Sesame;)

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains: Milk;)

Not included in your delivery

olive oil

1.25 cup

water

Nutritional Values

Energy (kJ)4018 kJ
Fat41.1 g
of which saturates9.1 g
Carbohydrate81 g
of which sugars28.6 g
Protein64.5 g
Sodium1113 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 240°C/220°C fan forced. • Cut beetroot into 1cm chunks. • Cut red onion into wedges. • Place beetroot, red onion and peeled & chopped pumpkin on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when you can easily pierce it with a fork.

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Season premium pork fillet all over with salt and pepper. • Add pork to the hot pan and cook, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove the tray from the oven, cover pork loosely with foil and set aside to rest for 10 minutes.

TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing in the centre.

3
3

• Meanwhile, finely chop garlic. Roughly chop pistachios. • Wipe out the frying pan and return to medium-high heat. Add pistachios and toast until golden, 3-4 minutes. Transfer to a small bowl. • Return pan to medium-high heat with a drizzle of olive oil. Add pearl couscous and garlic and toast, stirring occasionally, until golden, 2 minutes. • Add the water, currants and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Set aside uncovered.

4
4

• Zest lemon to get a generous pinch, then cut into wedges. • Pick and finely chop mint leaves. • In a small bowl, combine garlic sauce, lemon zest and a squeeze of lemon juice. Season to taste with salt and pepper.

5
5

• To the couscous, add roast veggies, baby spinach leaves, a generous squeeze of lemon juice and a drizzle of olive oil. • Toss to combine. Season to taste with salt and pepper.

6
6

• Thickly slice pork. • Divide roast veggie pearl couscous between plates. Top with the pork and any resting juices. • Drizzle lemon dressing over the pork and top with pistachios. • Crumble over fetta cubes and garnish with mint. • Serve with remaining lemon wedges. Enjoy!

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