Herby Pork Tenderloin & Butter Roasted Veg
with Zingy Rocket Salad & Feta
- Milk
- Walnut
- Cashew
- Pine nut
- May contain traces of allergens
- Soy
Herbs, veggies and pork are a trio that fit together perfectly. Add some Brussels sprouts, pre-prepped pumpkin, herby butter and a drizzle of honey mustard sauce for an extra burst of flavour. You'll also have a zingy rocket salad and salty feta to finish it off with a bang!
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Brussels Sprouts
1 packet
Cow's Milk Feta
(Contains: Milk; May be present: Cashew, Pine nut)
1 packet
Walnuts
(Contains: Walnut; )
1 packet
Rocket leaves
2
Garlic
300 g
Tenderised Pork Fillet
1
Lemon
1 packet
Peeled Pumpkin Pieces
1 sachet
Thyme
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
Not included in your delivery
1 drizzle
olive oil
30 g
butter
(Contains: Milk; )
Nutrition Values
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • In a large bowl, combine herb & mushroom seasoning and a drizzle of olive oil. Add tenderised pork fillet and turn to coat. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking. Cover pork with foil and set aside to rest for 10 minutes. TIP: Pork can be served slightly blushing pink in the centre.
• Halve Brussels sprouts. • Place Brussels sprouts and peeled & chopped pumpkin on a second lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• Pick and roughly chop herbs. Finely chop garlic. Slice lemon into wedges. • Wipe out the pan and return to medium-high heat. Toast walnuts, tossing, until golden, 3-4 minutes.
• In a small heatproof bowl, add butter and microwave in 10 second bursts until melted. • When the veggies have 5 minutes cook time remaining, remove tray from oven, then add herbs, garlic, melted butter and a squeeze of lemon juice. Gently toss veggies to combine. Return to the oven and continue roasting.
• In a medium bowl combine rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Slice herby pork tenderloin. • Divide pork, zingy salad and buttery roasted veggies between plates. • Drizzle with honey mustard sauce. • Sprinkle walnuts and crumble feta over roasted veggies to serve. Enjoy!
