Walnut-Crusted Pork Fillet
with Caramelised Cherry Tomatoes & Parsnip Mash- Walnut
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Roast a premium pork fillet with a Dijon and honey-laced walnut crust, serve with some elegant sides, and expect to impress! Together with the sweet and juicy cherry tomatoes, the lemony sautéed greens balance out the richness of the pork beautifully. *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
2 clove
garlic
1 punnet
Snacking Tomatoes
1 packet
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
Premium Pork Fillet
1
potato
1
parsnip
1
lemon
1 bunch
baby broccoli
1 bunch
sugar snap peas
1 packet
Dijon mustard
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
½ tsp
sugar
1 tbs
honey
40 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
¼ tsp
salt
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of water to the boil. • Finely chop garlic. • Place cherry tomatoes, the balsamic vinegar, the sugar and 1/2 the garlic in a medium bowl. Drizzle with olive oil, season with salt and pepper and toss to coat. Set aside. • Finely chop walnuts. Set aside. • In a small bowl, combine Dijon mustard and the honey.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Season premium pork fillet all over with salt and pepper. • When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer seared pork to a baking dish.
• Spread honey-mustard mixture over pork. Sprinkle with walnuts and drizzle with olive oil. • Place cherry tomatoes around pork. • Roast for 12-14 minutes for medium, or until the pork is cooked to your liking. Transfer roasted pork to a plate, then cover loosely with foil. Set aside. • Return baking tray with tomatoes to the oven to continue roasting until caramelised, a further 5-10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork and tomatoes are roasting, peel potato and parsnip, then cut into large chunks. Zest lemon to get a generous pinch, then slice in half. • Cook potato and parsnip in the boiling water until easily pierced with a fork, 15 minutes. Drain, then return to saucepan. • Add the butter, the milk and the salt. Mash until smooth. Stir through lemon zest. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato and parsnip unpeeled!
• While the potato and parsnip are cooking, trim baby broccoli and sugar snap peas. • When the mash is done, return frying pan to medium-high heat. Cook baby broccoli with a dash of water and a good squeeze of lemon juice, tossing, until softened, 2-3 minutes. • Add snap peas and remaining garlic. Cook until fragrant, 2-3 minutes. Season to taste.
TIP: Add more lemon juice and water as you go to help the baby broccoli cook evenly.
• Slice walnut-crusted pork fillet. • Divide pork, caramelised cherry tomatoes, parsnip mash and greens between plates. • Spoon over any juices from baking dish to serve. Enjoy!
