Walnut-Crusted Pork Fillet
with Caramelised Cherry Tomatoes & Parsnip Mash
If you’ve ever dreamt of being a gourmet chef, tonight is your night! With our help you can whip up a sensational meal of succulent pork with a walnut and mustard crust, plus a parsnip mash, roasted cherry tomatoes and greens.
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 clove
garlic
1 punnet
cherry tomatoes
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 tub
Dijon mustard
1 packet
Premium Pork Fillet
1 unit
potatoes
1 unit
parsnip
1 unit
lemon
1 bunch
baby broccoli
1 bag
green beans
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
sugar
1 tbs
honey
40 g
butter
2 tbs
milk
(Contains Milk;)
¼ tsp
salt
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of water to the boil. Finely chop the garlic (or use a garlic press). Place the cherry tomatoes, balsamic vinegar, sugar and 1/2 the garlic in a medium bowl. Season with salt and pepper and a good drizzle of olive oil. Toss to coat. Finely chop the walnuts. In a small bowl, combine the Dijon mustard and honey.
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.
Spread the honey mustard mixture over the pork. Sprinkle with the walnuts, drizzle with a little olive oil and season with salt and pepper. Place the cherry tomatoes around the pork. Roast the pork and cherry tomatoes for 12-14 minutes for medium, or until cooked to your liking. Transfer the pork to a plate and cover loosely with foil. Return the baking dish to the oven until the cherry tomatoes are caramelised, 5-10 minutes.
While the pork and tomatoes are roasting, peel the potato and cut into 2cm chunks. Peel the parsnip and cut into 1cm chunks. Zest the lemon to get a generous pinch, then slice in half. Add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain the potato and parsnip and return to the pan. Add the butter, milk and the salt, then mash with a potato masher or fork until smooth. Stir through the lemon zest.
Trim the baby broccoli and green beans. Return the frying pan to a medium-high heat. Add the baby broccoli and beans with a dash of water and a good squeeze of lemon juice. Cook, tossing, until tender, 4-5 minutes. Add the remaining garlic and cook, tossing, until fragrant, 1 minute. Season with salt and pepper.
TIP: Add more lemon juice and water as you go to help the greens cook evenly.
Thinly slice the pork and divide between plates. Serve with the parsnip mash, roasted cherry tomatoes, baby broccoli and green beans. Spoon over the juices from the baking dish.
