HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWalnut Crusted Pork Tenderloin
Walnut-Crusted Pork Tenderloin

Walnut-Crusted Pork Tenderloin

with Caramelised Cherry Tomatoes & Parsnip Mash

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Channel your inner chef and whip up this special dish. A buttery walnut crust is the perfect match for the succulent pork, while the cherry tomatoes add just the right amount of sweetness and acidity.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Tree NutsMilkSulphites

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 Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


1 punnet

cherry tomatoes

1 packet


(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)







1 bunch

baby broccoli

1 bag

green beans

1 packet

Dijon mustard


1 packet

premium pork fillet

Not included in your delivery


olive oil

2 tsp

balsamic vinegar

½ tsp


1 tbs


40 g



2 tbs



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3078 kJ
Fat42.1 g
of which saturates16.5 g
Carbohydrate37.6 g
of which sugars17.5 g
Protein53.6 g
Sodium595 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of water to the boil. Finely chop the garlic. Place the cherry tomatoes, balsamic vinegar, sugar and 1/2 the garlic in a medium bowl. Season with salt and pepper and a drizzle of olive oil. Toss to coat. Finely chop the walnuts. In a small bowl, combine the Dijon mustard and honey.


In a large frying pan over a high heat, add a drizzle of olive oil. Season the premium pork fillet all over with salt and pepper. When the oil is hot, add the pork to the pan and cook, turning, until browned all over, 4 minutes. Transfer to a lined oven tray.


Spread the honey mustard mixture over the pork. Sprinkle with the walnuts and drizzle with olive oil. Place the cherry tomatoes around the pork. Roast for 12-14 minutes for medium, or until cooked to your liking. Transfer the roasted pork to a plate, cover loosely with foil and set aside. Return the tray with the cherry tomatoes to the oven and roast until caramelised, 5-10 minutes.

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


While the pork and tomatoes are roasting, peel the potato and parsnip and cut into bite-sized chunks. Zest the lemon to get a generous pinch, then slice in half. Add the potato and parsnip to saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. Drain and return to the saucepan. Add the butter, milk and the salt and mash until smooth. Stir through the lemon zest. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato and parsnip unpeeled!


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 to taste.


Slice the walnut-crusted pork tenderloin and divide between plates. Serve with the roasted cherry tomatoes, parsnip mash and baby broccoli and green beans. Spoon over the juices from the oven tray to serve.