Walnut-Crusted Pork Tenderloin
with Caramelised Cherry Tomatoes & Parsnip Mash
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.
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.
2 clove
garlic
1 punnet
cherry tomatoes
1 packet
walnuts
(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)1
potato
1
parsnip
1
lemon
1 bunch
baby broccoli
1 bag
green beans
1 packet
Dijon mustard
(ContainsSulphites)1 packet
premium pork fillet
Not included in your delivery
1
olive oil
2 tsp
balsamic vinegar
½ tsp
sugar
1 tbs
honey
40 g
butter
(ContainsMilk)2 tbs
milk
(ContainsMilk)¼ tsp
salt
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.