Almond-Crusted Pork & Butter Roast Veggies
with Brussels Sprouts & Italian Truffle Mayo- Wheat
- Gluten
- Eggs
- Almond
- Milk
There are two sure-fire ways to jazz up any dinner and that’s a gorgeous crumbing moment and a good sauce. That’s how this pork dinner went from five stars, with almond crusting on the pork and a Truffle mayo. It’s fine dining without the fuss or price tag.
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Italian Truffle Mayonnaise
(Contains: Wheat, Gluten, Eggs; )
1 packet
Brussels Sprouts
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Baby Potatoes
1 packet
Rosemary
1 packet
Baby Rainbow Carrots
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
2
Garlic
300 g
Tenderised Pork Fillet
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Pick and finely chop rosemary. Finely chop garlic. Roughly chop roasted almonds. Trim green tops from baby rainbow carrots, then scrub clean and halve lengthways. Halve Brussels sprouts. Slice baby potatoes into quarters. • In a small bowl, combine rosemary, garlic and the honey. Set aside. • In a second small bowl, combine panko breadcrumbs (see ingredients) and almonds.
• In a large frying pan, cook the butter until beginning to brown, 2-3 minutes. • Add baby potatoes and baby carrots, season, then toss to coat.
• Transfer buttered veggies to a lined oven tray, spread out evenly and roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle veggies with grated Parmesan cheese and roast until golden and crispy.
• Transfer buttered veggies to a lined oven tray, spread out evenly and roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, sprinkle veggies with grated Parmesan cheese and roast until golden and crispy.
• Spread pork with honey-garlic mixture, then sprinkle over the almond crumb. • Add Brussels sprouts to one side of the tray, drizzle with olive oil and season with salt and pepper. • Toss to combine and roast for 15-16 minutes. • Remove tray from oven, then cover pork with foil. Set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the center. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Divide pork, butter roast veggies and Brussels sprouts between plates. • Serve with Italian truffle mayonnaise. Enjoy!
