Rosemary & Garlic Pork Fillet
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Rosemary & Garlic Pork Fillet

Rosemary & Garlic Pork Fillet

with Dauphinoise Potatoes

Bring some French flair to your table with this sublime dish. To accompany the premium pork fillet, whip up some elegant dauphinoise potatoes (cheesy, creamy and totally addictive!). Complete with roasted baby carrots and green beans, you're in for a treat!

Tags:
Not Suitable for Coeliacs
Allergens:
Milk

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 Time1 hour
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

4 clove

garlic

2 sprig

rosemary

1 bag

baby carrots

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 packet

Premium Pork Fillet

1 bag

green beans

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

1

olive oil

2 tbs

milk

(Contains: Milk;)

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Nutritional Values

per serving
Energy (kJ)2925 kJ
Fat37.2 g
of which saturates18.5 g
Carbohydrate33.7 g
of which sugars7.4 g
Protein57 g
Sodium774 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Dish
Large Non-Stick Pan
Baking Tray
Baking Paper

Cooking Steps

1
1

Preheat the oven to 220°C/200°C fan-forced. Thinly slice the potato into rounds. Finely chop 1/2 the garlic. Cut the remaining garlic into 4 slices. Cut the rosemary into 2cm sprigs. Trim the baby carrots, slicing any thicker carrots in half lengthways.

2
2

In a baking dish, layer the potato rounds. In a medium bowl, combine the chopped garlic, light thickened cream, milk, and chicken-style stock powder. Season with salt and pepper. Pour the cream mixture over the potato, then gently shake the dish to evenly distribute. Sprinkle with the grated Parmesan cheese. Cover with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then return to the oven. Bake until golden and until easily pierced in the centre with a knife, 10 minutes.

3
3

When the potatoes have 30 minutes remaining, heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium pork fillet all over. When the oil is hot, cook the 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 the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Arrange the baby carrots around the pork. Drizzle the carrots with olive oil, then season. Roast on the top oven rack for 15 minutes for medium, or until cooked to your liking. Remove the tray from the oven. Cover with foil to rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

5
5

While the pork is resting, trim the green beans. Wash out the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season to taste.

6
6

Slice the rosemary and garlic pork fillet. Divide the pork, dauphinoise potatoes, baby carrots and green beans between plates to serve.

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