Roast Pork & Creamy Mushroom Sauce
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Roast Pork & Creamy Mushroom Sauce

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.

Allergens:
Milk
•Almond

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 Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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

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

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk;)

40 g

butter

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Nutritional Values

Energy (kJ)3381 kJ
Calories808 kcal
Fat50.5 g
of which saturates24.2 g
Carbohydrate35.3 g
of which sugars16.6 g
Dietary Fibre9.1 g
Protein53.7 g
Sodium890 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Large Frying Pan
•Baking Tray

Instructions

1
1

• 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.

2
2

• 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!

3
3

• Meanwhile, roughly chop silverbeet.

4
4

• 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.

5
5

• 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.

6
6

• 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!