Almond-Crusted Pork & Butter Roast Veggies

Name: Almond-Crusted Pork & Butter Roast Veggies with Brussels Sprouts & Italian Truffle Mayo
Total time: 50 min
Yield: 2
Cuisine: British
Ingredients: olive oil; 2 sprig rosemary; 2 clove garlic; 1 packet roasted almonds; 1 bag Baby Rainbow Carrots; 1 bag Brussels sprouts; 1 bag baby potatoes; 1 tbs honey; ½ packet panko breadcrumbs; 30 g butter; 1 packet Grated Parmesan Cheese; 1 packet Tenderised Pork Fillet; 1 packet Italian Truffle Mayonnaise

with Brussels Sprouts & Italian Truffle Mayo

Get up to $175 off

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.

Allergens:

Almond

•Gluten(Wheat)

•Milk

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total50 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 sprig

rosemary

2 clove

garlic

1 packet

roasted almonds

(Contains: Almond; )

1 bag

Baby Rainbow Carrots

1 bag

Brussels sprouts

1 bag

baby potatoes

½ packet

panko breadcrumbs

(Contains: Gluten(Wheat); )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Tenderised Pork Fillet

1 packet

Italian Truffle Mayonnaise

(Contains: Gluten(Wheat), Eggs; )

Not included in your delivery

olive oil

1 tbs

honey

30 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)3495 kJ

Fat47.6 g

of which saturates15.6 g

Carbohydrate52.3 g

of which sugars14.9 g

Protein44.9 g

Sodium973 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Baking Paper

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.

• 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!