Roast Pork & Creamy Mushroom Sauce
with Sweet Potato Mash, Silverbeet & Almonds
Prepare for a pleasurable dining experience tonight. For dinner, serve up this dish that will rival anything you’ll see a chef make. Our creamy, garlicky mushroom sauce is a perfect accompaniment to slices of tender pork.
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.
Ingredients
1 packet
Premium Pork Fillet
2
sweet potato
1 packet
silverbeet
1 packet
sliced mushrooms
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
½ sachet
chicken-style stock powder
1 packet
Flaked Almonds
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
40 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Heat a drizzle of olive oil in a large frying pan over high heat. Season premium pork fillet all over and add to the hot pan. Sear pork until browned, 1 minute on all sides. • Transfer to a lined oven tray and roast, 12-14 minutes for medium, or until cooked to your liking. Remove from the oven, cover with foil and rest for 10 minutes.
• While the pork is roasting, peel sweet potato and cut into large chunks. • Add sweet potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. • Drain and return to the saucepan. Add the milk and half the butter to the saucepan with the potato. Season generously with salt. Mash with a fork then cover with a lid to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, roughly chop silverbeet.
• Wipe out and return the frying pan to medium-high heat with the remaining butter. Add silverbeet and cook, stirring until softened, 2-3 minutes. • Transfer to a bowl, season with salt and pepper and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. Add sliced mushrooms and cook until well browned, 6-8 minutes. • Reduce heat to medium and add garlic paste, light cooking cream, chicken-style stock powder (see ingredients) and a splash of water. Simmer until thickened, 1-2 minutes. Season with pepper.
• Thickly slice premium pork fillet. • Divide the mash between plates, top with silverbeet, sliced pork and spoon over creamy mushroom sauce. • Garnish with flaked almonds to serve. Enjoy!
