Rosemary & Caramelised Onion Pork Fillet

Name: Rosemary & Caramelised Onion Pork Fillet with Sautéed Asparagus, Roast Veggies & Fetta
Total time: 45 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; ¼ tsp salt; 2 clove garlic; 2 sprig rosemary; 1 packet onion chutney; 1 tbs balsamic vinegar; 1 packet Premium Pork Fillet; 1 bunch asparagus; 1 packet Fetta Cubes; 1 packet flaked almonds; 1 bunch Dutch Carrots

with Sautéed Asparagus, Roast Veggies & Fetta

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This special occasion dinner is a magical medley of gourmet flavours, including premium pork fillet, caramelised onion, baby carrot, fetta and almonds. Set the table and pour the wine while the flavours mingle to create this memorable meal.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Over 30g protein

•Calorie Smart

•Under 40g carbs

Allergens:

Milk

•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 Time45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

2 clove

garlic

2 sprig

rosemary

1 packet

onion chutney

1 packet

Premium Pork Fillet

1 bunch

asparagus

1 packet

Fetta Cubes

(Contains: Milk;)

1 packet

flaked almonds

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

1 bunch

Dutch Carrots

Not included in your delivery

olive oil

¼ tsp

salt

1 tbs

balsamic vinegar

Nutritional Values

Energy (kJ)2400 kJ

Fat22.6 g

of which saturates7.2 g

Carbohydrate36.7 g

of which sugars16.8 g

Dietary Fibre10.4 g

Protein54.2 g

Sodium689 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Trim green tops from Dutch carrots. • Place potato and carrots on a lined oven tray. Drizzle generously with olive oil and season with the salt and pepper. • Roast veggies until golden and cooked through, 25-30 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, finely chop garlic. • Pick rosemary leaves and finely chop. • In a medium bowl, combine garlic, rosemary, onion chutney and the balsamic vinegar. Drizzle with olive oil and stir to combine.

• Heat a drizzle of olive oil in a large frying pan over high heat. • Season premium pork fillet all over with salt and pepper. • When the pan is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Spoon the onion mixture over the top of the pork.

• Roast pork for 12-14 minutes for medium or until cooked to your liking. • Remove tray from oven and cover the pork loosely with foil. • Set aside to rest for 10 minutes.

TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing pink in the centre.

• While the pork is resting, trim the woody ends (about 3cm) off the asparagus. • Wipe out frying pan and return frying pan to medium-high heat with a drizzle of olive oil. Add asparagus and cook, tossing, until just tender, 4-6 minutes. Season with salt and pepper.

• Thickly slice caramelised onion pork fillet. • Divide the roasted potatoes, baby carrots and asparagus between plates. • Top with pork and spoon over any resting juices from the tray. • Sprinkle with flaked almonds and crumble over fetta cubes to serve. Enjoy!