Rosemary & Caramelised Onion Pork Fillet
with Potato Wedges, Dutch Carrots, Greens & Fetta
This special occasion dinner is a magical medley of gourmet flavours, including premium pork fillet, caramelised onion,baby carrot, fetta and almonds. Set the table and pour the wine while the flavours mingle to create this memorable meal.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
2
potato
1
Dutch Carrots
2 clove
garlic
1 bunch
rosemary
1 tub
onion chutney
1 packet
Premium Pork Fillet
1 bunch
asparagus
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Trim green tops from Dutch carrots. • Place potato and carrots on a lined oven tray. Drizzle generously with olive oil and season with the salt and pepper. • Roast veggies until golden and cooked through, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• While the veggies are roasting, finely chop garlic. • Pick rosemary leaves and finely chop. • In a medium bowl, combine the garlic, rosemary, onion chutney and the balsamic vinegar. Drizzle with olive oil and stir to combine.
• Heat a drizzle of olive oil in a large frying pan over high heat. • Season premium pork fillet all over with salt and pepper. • When the pan is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer to a second oven tray lined with baking paper. Spoon the caramelised onion mixture over the top of the pork.
• Roast pork for 12-14 minutes for medium or until cooked to your liking. • Remove tray from oven and cover the pork loosely with foil. • Set aside to rest for 10 minutes.
TIP: The pork will continue to cook as it rests. Pork can be served slightly blushing pink in the centre.
• While the pork is resting, trim the woody ends (about 3cm) off asparagus. • Wipe out frying pan and return to medium-high heat. Add slivered almonds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Add asparagus and cook, tossing, until just tender, 4-6 minutes. Season with salt and pepper.
• Thickly slice caramelised onion pork fillet. • Divide the roasted potatoes, Dutch carrots and asparagus between plates. • Top with pork and spoon over any resting juices from the tray. • Sprinkle with slivered almonds and crumble over fetta cubes to serve. Enjoy!