Pork Tenderloin & Brussels Sprout Gratin for Dinner

Name: Pork Tenderloin & Brussels Sprout Gratin for Dinner with Orange Sponge Cake & Passionfruit Sauce for Dessert
Total time: 40 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Passionfruit Lemon Sauce; 1 Orange; 2 Garlic; 1 packet Caster Sugar; 2 packet Cream; 1 packet Basic Sponge Mix; 1 packet baby spinach & rocket mix; 300 g Tenderised Pork Fillet; 1 Cauliflower; 1 sachet Kiwi Spice Blend; 1 packet Brussels Sprouts; 1 packet Panko Breadcrumbs; 1 sachet Chicken-Style Stock Powder; 1 packet Balsamic Glaze; 1 Pear; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil

with Orange Sponge Cake & Passionfruit Sauce for Dessert

Get up to $175 off

Give mum the gift of a delicious, home-cooked feast with this tender pork loin paired with a golden cauliflower and Brussels sprout gratin. And to satisfy your sweet tooth, a light and fluffy orange sponge cake drizzled with a luscious lemon passionfruit sauce for the perfect balance of zest and sweetness. Cosy, flavourful, and made with love, this meal is a celebration on a plate.

To download the recipe card for the main and dessert, click the download arrow on the right of the screen.

Allergens:

Milk

•Eggs

•Sulphites

•Gluten

•Wheat

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

Total40 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Passionfruit Lemon Sauce

(Contains: Milk, Eggs, Sulphites; May be present: Fish, Eggs, Soy, Milk, Sesame. )

Orange

Garlic

1 packet

Caster Sugar

(May be present: Soy, Milk, Sesame, Wheat, Gluten, Walnut, Brazil nut, Macadamia, Peanuts, Almond, Hazelnut, Pine nut, Cashew, Pistachio, Pecan. )

2 packet

Cream

(Contains: Milk; )

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Soy, Milk, Sesame, Walnut, Brazil nut, Macadamia, Peanuts, Almond, Hazelnut, Pine nut, Cashew, Pistachio, Pecan. )

1 packet

baby spinach & rocket mix

300 g

Tenderised Pork Fillet

Cauliflower

1 sachet

Kiwi Spice Blend

1 packet

Brussels Sprouts

1 packet

Panko Breadcrumbs

(Contains: Gluten, Wheat; )

1 sachet

Chicken-Style Stock Powder

1 packet

Balsamic Glaze

(Contains: Sulphites; May be present: Fish, Eggs, Soy, Milk, Sesame. )

Pear

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)9810 kJ

Calories2350 kcal

Fat113 g

of which saturates68.3 g

Carbohydrate260 g

of which sugars160 g

Dietary Fibre15.7 g

Protein66.1 g

Sodium3440 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 Non-Stick Pan

•Baking Dish

•Baking Paper

Cooking Steps

• See ‘Top Roast Tips!’ (below).
• Preheat oven to 220°C/200°C fan-forced.
• Cut cauliflower into small florets. Halve Brussels sprouts. Finely chop garlic.
• Place cauliflower and sprouts on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat.
• Roast until just tender, 15 minutes.

TIP: The Brussels sprouts will char slightly, this adds to the flavour!

• Meanwhile, in a medium bowl, combine Kiwi spice blend and a drizzle of olive oil. Add tenderised pork fillet, turning 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 pork to a second lined oven tray. Roast pork for 15-16 minutes for medium, or until cooked to your liking.
• Cover with foil. Set aside to rest for 10 minutes.

• While pork is roasting, wash out frying pan and return to medium heat with a drizzle of olive oil.
• Add garlic and cook until fragrant, 1 minute.
• Stir in cream, grated Parmesan cheese and chicken-style stock powder until combined, 1-2 minutes. Remove from heat and season with pepper.

• When veggies have finished roasting, transfer to a baking dish and pour over cream sauce. Sprinkle with panko breadcrumbs (see ingredients) and drizzle with olive oil.
• Bake Brussels sprout gratin until golden and bubbling,
10-15 minutes.