Rosemary & Garlic Pork Fillet
with Dauphinoise Potatoes & Baby Carrots
- Milk
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 baby carrots and crisp sautéed green beans, you're in for a treat!
Ingredients
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)
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Thinly slice potato into rounds. Finely chop 1/2 the garlic. Cut remaining garlic into four slices. Cut rosemary into 2cm sprigs. Trim green tops from baby carrots, then scrub them clean (halve any thicker carrots lengthways).
In a baking dish, layer the potato rounds. In a medium bowl, combine chopped garlic, light thickened cream, the milk, and chicken-style stock powder. Season with salt and pepper. Pour cream mixture over the potato, then gently shake the dish to evenly distribute. Sprinkle with grated Parmesan cheese. Cover with foil, then bake on the middle oven rack until potato has softened, 40 minutes. Remove foil, then return potato to oven. Bake until golden and until easily pierced in the centre with a knife, 10 minutes.
While potato is baking, heat a drizzle of olive oil in a large frying pan over high heat. 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.
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 baby carrots around pork. Drizzle carrots with olive oil, then season. Roast on the top rack for 15 minutes for medium, or until cooked to your liking. Remove tray from oven. Cover with foil to rest for 10 minutes.
While pork is resting, trim green beans. Wash out frying pan and return to medium-high heat. Cook green beans and a splash of water, tossing, until tender, 4-5 minutes. Season to taste.
Slice the rosemary and garlic pork fillet. Divide pork, dauphinoise potatoes, baby carrots and green beans between plates to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's delicious flavours, with the dauphinoise potatoes and tender pork receiving particular praise.
- Ease of prep: Several found it quick and easy to prepare, though some noted it took longer than expected.
- Suggestions: Some recommended adding a gravy or sauce to complement the pork and prevent dryness.
- Portions: A few mentioned small portion sizes, particularly for the carrots and pork.
- Cooking tips: For best results, adjust cooking times; some found 15 minutes perfect for the pork, while others needed longer for the potatoes.
