Peppercorn Pork Fillet & Caramelised Onion
with Garlicky Asparagus
Press a premium pork fillet into crushed black peppercorns before searing and then roasting it, and you'll be in for a treat, especially when you top it off with a sweet and savoury onion sauce. Serve with a couple of simple but stellar sides for a meal that screams delicious.
This recipe is under 650kcal per serving.
We’ve replaced the baby broccoli in this recipe with asparagus due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
Ingredients
2
Potato
1
Garlic & Herb Seasoning
1
Black Peppercorns
1
Tenderised Pork Fillet
1
Baby Broccoli
1
Parsley
1 bunch
asparagus
Garlic
1
Onion Chutney
(Contains Sulphites; )
1
Chicken-Style Stock Powder
1
baby leaves
Not included in your delivery
olive oil
butter
(Contains Milk; )
Nutrition Values
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes. • Meanwhile, crush black peppercorns in a pestle and mortar or in their sachet using a rolling pin. Spread crushed peppercorns over a plate, then combine with a generous pinch of salt.
• Pat tenderised pork fillet dry with paper towel. Drizzle pork with olive oil, then press each side firmly into peppercorn mixture. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer seared pork to a second lined oven tray. Roast for 15-16 minutes for medium, or until cooked to your liking. • Remove pork from oven, then cover with foil and set aside to rest for 10 minutes.
TIP: Pork can be served slightly blushing pink in the centre.
• While the pork is roasting, have any thicker stalks of baby broccoli. Roughly chop baby leaves and parsley. Trim green beans. Finely chop garlic. • Roughly chop roasted almonds.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli and green beans until tender, 5-6 minutes. • Add baby kale and half the garlic and cook until fragrant, 1 minute. Season with salt and pepper and transfer to a bowl. Cover to keep warm.
• Return the pan to low heat with the butter. • Cook parsley and remaining garlic until fragrant, 1 minute. • Add onion chutney, chicken-style stock powder, the water and any pork resting juices and simmer until reduced, 1-2 minutes.
• Slice peppercorn-crusted pork fillet. • Divide pork fillet, roast potato and garlicky greens between plates. • Spoon caramelised onion sauce over pork fillet. • Garnish with almonds to serve. Enjoy!