Rosemary & Garlic Pork Fillet
with Dauphinoise Potatoes & Dutch Carrots
- Celery
- Milk
Ingredients
390 g
Premium Pork Fillet
1 sachet
Chicken-Style Stock Powder
(Contains: Celery)
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Green Beans
2
Potato
4
Garlic
1 packet
Rosemary
1
Dutch Carrots
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-style stock powder. Season with salt and pepper. • In a 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. • 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 carrots around pork. Drizzle carrots with olive oil, then season. • Roast on the top rack for 15 minutes for medium, or until pork is cooked to your liking. • Remove tray from oven. Cover with foil to 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.
• Slice the rosemary and garlic pork fillet. • Divide pork, dauphinoise potatoes, Dutch carrots and green beans between plates to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The dauphinoise potatoes were a standout favourite, and the rosemary-and-garlic pork was well received when cooked carefully.
- Ease of prep: Most found the instructions easy to follow, though several noted the multiple steps made it a longer cook than expected for a weeknight.
- Suggestions: Many customers felt the pork needed a sauce or gravy to finish the dish; apple sauce, a mustard sauce, or a simple jus made from the pan juices all worked well. One reviewer found that slightly undercooking the pork before resting helped keep it moist, and another suggested finely chopping the garlic and rosemary and marinating the pork briefly for deeper flavour.
- Leftovers: Several customers enjoyed leftovers the next day, with one taking portions to work for lunch.
- Portions: Opinions were mixed — some found the meat serving generous, while others wished for more pork or a thicker layer of potato in the baking dish.
- Cooking tips: Resting time can continue cooking the pork, so watch it closely; a few customers also noted the carrots benefited from halving lengthways to ensure even cooking.
