Rosemary & Garlic Pork Fillet

Name: Rosemary & Garlic Pork Fillet with Dauphinoise Potatoes & Dutch Carrots
Total time: 1 h
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 4 clove garlic; 2 sprig rosemary; 1 bunch Dutch Carrots; 1 packet light cooking cream; 2 tbs milk; 1 packet chicken stock pot; 1 packet Parmesan Cheese; 1 packet Premium Pork Fillet; 1 packet Green Beans

with Dauphinoise Potatoes & Dutch Carrots

Up to 180$ + Free Treats / Extras for Life

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

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

potato

4 clove

garlic

2 sprig

rosemary

1 bunch

Dutch Carrots

1 packet

light cooking cream

(Contains: Milk;)

1 packet

chicken stock pot

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Premium Pork Fillet

1 packet

Green Beans

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

Nutritional Values

Energy (kJ)3138 kJ

Calories749 kcal

Fat43.2 g

of which saturates19 g

Carbohydrate38.1 g

of which sugars13.5 g

Dietary Fibre8.7 g

Protein61 g

Sodium792 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Baking Dish

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• 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).

• In a medium bowl, combine chopped garlic, light cooking cream, the milk and chicken stock pot. Season with salt and pepper. • In a small 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.

• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. • Season premium pork fillet all over and add to hot pan. Sear pork until browned, 1 minute on all sides. • 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 carrots around pork. Drizzle carrots with olive oil, then season to taste. • Roast on the top rack for 12-14 minutes for medium, or until pork is cooked to your liking. • Remove tray from oven. Cover with foil and rest for 10 minutes.

• 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.