Rosemary & Caramelised Onion Pork Fillet
with Almonds & Fetta
This special occasion dinner is a magical medley of gourmet flavours, including premium pork fillet, caramelised onion, baby carrot, fetta and almond. Set the table and pour the wine or just put your feet up while the flavours mingle to create this memorable meal.
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.
Ingredients
1 packet
Premium Pork Fillet
2 clove
garlic
1 bunch
rosemary
1 tub
caramelised onion chutney
2 unit
potatoes
1 bunch
baby carrots
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 bag
green beans
1 block
fetta cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm wedges. Trim the green tops from the baby carrots. Place the potato and carrots on an oven tray lined with baking paper. Drizzle generously with olive oil and season with the salt and a pinch of pepper. Roast the veggies on the top oven rack until golden and cooked through, 25-30 minutes.
TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick and finely chop the rosemary leaves. In a medium bowl, combine the garlic, rosemary, caramelised onion chutney and balsamic vinegar. Drizzle with olive oil and stir to combine.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
Heat a drizzle of olive oil in a large frying pan over a high heat. Season the premium pork fillet all over with salt and pepper. Add the pork to the hot pan and cook, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper. Spoon the caramelised onion mixture over the top of the pork.
Roast the pork on the middle oven rack until cooked to your liking, 12-14 minutes for medium. Remove from the oven, cover loosely with foil and set aside to rest for 10 minutes.
TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing in the centre.
While the pork is resting, trim the green beans. Wipe out the frying pan and return to a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the green beans and cook, tossing, until just tender, 4-5 minutes. Season with salt and pepper.
Thickly slice the caramelised onion pork fillet. Divide the green beans and roasted potato and baby carrots between plates. Top with the pork and spoon over the juices from the tray. Sprinkle with the slivered almonds and crumble over the fetta.
