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Roast Pork Fillet & Caper Lemon Butter for Dinner
Roast Pork Fillet & Caper Lemon Butter for Dinner

Roast Pork Fillet & Caper Lemon Butter for Dinner

with Zesty Sponge Cake & Lemon Curd for Dessert

Give Mum the gift of a delicious, home-cooked feast with this tender pork paired with a gorgeous side of golden pesto potatoes and tender baby broccoli. The cherry on top of this meal, is the decadent caper lemon butter. It's the perfect way to show Mum how much she is appreciated!

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

Allergens:
Gluten
•Wheat
•Milk
•Eggs
•Almond

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Basic Sponge Mix

1 packet

Chat Potatoes

1 packet

Caster Sugar

1 packet

Thickened Cream

1 packet

Lemon Curd

2

Lemon

1

Garlic

1

Baby Broccoli

390 g

Premium Pork Fillet

1 packet

Green Beans

1 packet

Red Pesto

1 packet

Capers

1 packet

Parsley

Not included in your delivery

1 drizzle

olive oil

40 g

butter

Nutritional Values

Calories1760 kcal
Energy (kJ)7380 kJ
Fat67.2 g
of which saturates30.1 g
Carbohydrate226 g
of which sugars130 g
Dietary Fibre11.5 g
Protein65.1 g
Cholesterol5.7 mg
Sodium1890 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan
•Medium Pan
•Baking Paper

Cooking Steps

Cook the pork tenderloin
1

• See ‘Top Roast Tips!’ (below left). 
• Preheat oven to 220°C/200°C fan-forced. 
• Heat a drizzle of olive oil in a large frying pan 
over high heat.
• Season premium pork fillet all over with salt
and pepper and add to 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 oven, cover with foil and transfer 
to a plate to rest for 10 minutes. 

Make the pesto potatoes
2

• Meanwhile, boil the kettle. Half-fill a medium 
saucepan with boiling water, then add a 
generous pinch of salt.
• Cut chat potatoes into quarters.
• Cook potatoes in the boiling water, over high 
heat, until just tender, 12-15 minutes.
• Drain and return potatoes to saucepan. Add 
red pesto and toss to coat. Season with salt and 
pepper to taste. 

Get prepped
3

• While potatoes are cooking, trim green beans
and baby broccoli. Halve any thicker stalks of 
baby broccoli lengthways.
• Roughly chop capers and parsley. 
• Finely chop garlic. 
• Slice lemon into wedges.

Cook the veggies
4

• Wipe out frying pan and return to medium-high 
heat, with a drizzle of olive oil.
• Cook baby broccoli and green beans, tossing, 
until tender, 5-6 minutes. 
• Add garlic and cook until fragrant, 1 minute.
• Transfer to a bowl, add a squeeze of lemon juice
and season to taste. 

Make the caper lemon butter
5

• Wipe out frying pan and return to medium-low 
heat. Add the butter and cook for 2-3 minutes or 
until beginning to brown.
• Add capers and parsley and cook until fragrant, 
1 minute.
• Remove pan from heat, then add a generous 
squeeze of lemon juice. 

Serve up
6

• Slice pork.
• Divide roast pork fillet, red pesto chat potatoes 
and greens between plates. Spoon caper lemon 
butter over pork.
• Serve with any remaining lemon wedges. Enjoy! 

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