Smokey Pork Fillet & Garden Salad

Name: Smokey Pork Fillet & Garden Salad with Parsley-Almond Crumb & Onion Chutney
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 sachet Aussie spice blend; 1 packet Premium Pork Fillet; 1 packet Onion Chutney; 1 clove Garlic; 1 packet Parsley; 1 packet Snacking Tomatoes; 1 packet Pea Pods; 1 Pear/Apple; ½ packet roasted almonds; ½ packet Panko Breadcrumbs; 1 packet Mixed Salad Leaves; 1 packet Mustard Cider Dressing

with Parsley-Almond Crumb & Onion Chutney

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Paprika-spiced pork meets onion chutney in the oven and then unites with a parsley-almond crumb at the dinner table. Teamed with a premium peach salad, this is one fancy fan favourite!

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

Allergens:

Almond

•Wheat

•Gluten

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Aussie spice blend

1 packet

Premium Pork Fillet

1 packet

Onion Chutney

1 clove

Garlic

1 packet

Parsley

1 packet

Snacking Tomatoes

1 packet

Pea Pods

Pear/Apple

½ packet

roasted almonds

(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan.)

½ packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Mixed Salad Leaves

1 packet

Mustard Cider Dressing

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2731 kJ

Calories652 kcal

Fat37.1 g

of which saturates9.1 g

Carbohydrate33.4 g

of which sugars16.4 g

Dietary Fibre9.6 g

Protein50.4 g

Sodium765 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • In a small bowl, combine Aussie spice blend and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over and add to hot pan. Sear until browned, 1 minute on all sides.

• Transfer seared pork to a lined oven tray and spread spice mixture all over. • Roast for 12-14 minutes for medium, or until cooked to your liking. • Remove from oven, evenly top pork with onion chutney, cover with foil and rest for 10 minutes.

TIP: Pork can be served slightly blushing pink in the centre.

• Meanwhile, finely chop garlic. • Roughly chop parsley. • Halve snacking tomatoes. • Trim and halve pea pods lengthways. • Thinly slice apple/pear into wedges. • Roughly chop roasted almonds (see ingredients).

• Wipe out frying pan and return to medium-high heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl, then add almonds and parsley. Toss to combine. Season to taste.

• In a large bowl, combine mixed salad leaves, apple/pear, snacking tomatoes, pea pods and mustard cider dressing. Season with salt and pepper.

• Slice pork. • Divide garden salad between plates. • Top with smokey pork fillet (plus any resting juices). Spoon over parsley-almond crumb to serve. Enjoy!