Bring some French flair to your table with this sublime dish. To accompany the tender pork fillet, we've got elegant dauphinoise potatoes (cheesy, creamy and totally addictive!), plus roasted baby carrots and green beans. Get ready to serve up a feast!
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.
2
potatoes
4 clove
garlic
1 bunch
rosemary
1 bunch
baby carrots
1 packet
light cooking cream
(Contains Milk;)
1 cube
chicken stock
1 packet
grated Parmesan cheese
(Contains Milk;)
1 packet
Premium Pork Fillet
1 bag
green beans
olive oil
2 tbs
milk
(Contains Milk;)
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) as thinly as possible into rounds. Finely chop 1/2 the garlic. Cut each remaining garlic clove into 4 slices. Cut the rosemary into 2cm sprigs. Trim the baby carrots and slice any thicker carrots in half lengthways.
In a small baking dish, layer the potato slices. In a medium bowl, combine the garlic, light cooking cream, milk and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Season with salt and pepper. Pour the cream mixture over the potato, then gently shake the dish to distribute the mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle oven rack until the potato has softened, 40 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the potato is baking, 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. Cook the pork on the hot pan, turning, until browned all over, 4 minutes. Transfer to an oven tray lined with baking paper.
Use a small, sharp knife to make 8 slits all over the pork fillet and push the garlic slices and rosemary sprigs into the slits. Drizzle the rosemary and garlic with olive oil to prevent burning. Arrange the baby carrots around the pork, drizzle with olive oil and season with salt and pepper. Roast the pork and carrots on the top oven rack for 15 minutes for medium, or until cooked to your liking. Remove the tray from the oven and cover with foil to rest for 10 minutes.
TIP: The meat will keep cooking as it rests!
While the pork is resting, trim the green beans. Wash and dry the frying pan and return to a medium-high heat. Add the green beans and a splash of water and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper.
Slice the rosemary and garlic pork. Divide the pork, dauphinoise potatoes, baby carrots and green beans between plates.