Pork Tenderloin & Brussels Sprout Gratin for Dinner
with Orange Sponge Cake & Passionfruit Sauce for Dessert
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Passionfruit Lemon Sauce
(Contains: Milk, Eggs, Sulphites; May be present: Fish, Eggs, Soy, Milk, Sesame)
1
Orange
2
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
1
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)
1
Pear
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
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.
• While gratin is baking, thinly slice pear into wedges.
• In a second medium bowl, combine pear, spinach & rocket mix and balsamic glaze.
• Slice pork.
• Divide pork tenderloin, Brussels sprout gratin and balsamic pear and rocket salad between plates to serve. Enjoy!
