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.
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.
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
1 drizzle
olive oil
40 g
butter
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!