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Rosemary & Garlic Pork Fillet
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Rosemary & Garlic Pork Fillet

Rosemary & Garlic Pork Fillet

with Dauphinoise Potatoes & Dutch Carrots

Bring some French flair to your table with this sublime dish! Starting with a premium pork fillet and some creamy dauphinoise potatoes, and finishing with sweet roasted Dutch carrots and crisp sautéed green beans, you're in for a treat!

Allergens:
Milk

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 Time1 hour
DifficultyEasy

Ingredients

Serving amount

2

potatoes

4 clove

garlic

2 sprig

rosemary

1 packet

light cooking cream

(Contains Milk;)

1 sachet

chicken-style stock powder

1 packet

Premium Pork Fillet

1 bag

green beans

1 bag

Dutch Carrots

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

2 tbs

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)2770 kJ
Fat33.4 g
of which saturates15.7 g
Carbohydrate33.3 g
of which sugars13.4 g
Protein56.2 g
Sodium790 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut potato into 0.5cm-thick rounds. Cook potato, in the boiling water, until just tender, 4-6 minutes. Drain potato, then return to saucepan. • Meanwhile, finely chop half the garlic. • Slice remaining garlic into slices. • Cut rosemary into 2cm sprigs. • Scrub Dutch carrots clean (halve any thicker carrots lengthways).

2
2

• In a medium bowl, combine chopped garlic, light cooking cream, the milk and chicken-style stock powder. Season with salt and pepper. • In a baking dish, arrange potato slices so they sit flat. Pour cream mixture over potato, then gently shake dish to coat potato. • Sprinkle with Parmesan cheese. Cover tightly with foil, then bake until potato has softened, 14-16 minutes. • Remove foil, then return potato to oven. Bake until golden and when the centre can be easily pierced with a fork, 10-12 minutes.

3
3

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Season premium pork fillet all over. • When oil is hot, cook pork, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.

4
4

• Using a small, sharp knife, make eight slits all over the pork fillet. Push garlic slices and rosemary sprigs into the slits. Drizzle rosemary and garlic with olive oil to prevent burning. • Arrange carrots around pork. Drizzle carrots with olive oil, then season. • Roast on the top rack for 15 minutes for medium, or until pork is cooked to your liking. • Remove tray from oven. Cover with foil to rest for 10 minutes.

5
5

• While the pork is resting, trim green beans. • Wash out frying pan, then return to medium-high heat. Cook green beans, tossing, until tender, 4-5 minutes. Season to taste.

6
6

• Slice the rosemary and garlic pork fillet. • Divide pork, dauphinoise potatoes, Dutch carrots and green beans between plates to serve. Enjoy!