Premier Onion Chutney-Glazed Pork Fillet
with Sautéed Asparagus, Roast Veggies & Fetta- Almond
- Milk
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
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.*
Ingredients
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Dutch Carrots
1
Asparagus
2
Potato
1 packet
Rosemary
390 g
Premium Pork Fillet
1 packet
Onion Chutney
1 packet
Fetta Cubes
(Contains: Milk;)
Not included in your delivery
1 drizzle
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar* (Pantry)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below).
• Preheat oven to 220°C/200°C fan-forced.
• Cut potato into bite-sized chunks.
• 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 15-16 minutes for medium, or until
cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the
centre.
• While the pork is resting, trim the woody ends
(about 3cm) off 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 to taste.
• Thickly slice pork fillet.
• Divide the roasted potatoes, Dutch carrots and
sautéed asparagus between plates.
• Top with onion chutney-glazed pork and spoon over
any resting juices from the tray.
• Sprinkle with flaked almonds and crumble over
fetta cubes to serve. Enjoy!
