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.
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.
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
olive oil
• 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!