Tender Pork Fillet & Truffle Mayo

Name: Tender Pork Fillet & Truffle Mayo with Cheesy Baby Potatoes & Thyme-Hazelnut Topping
Total time: 35 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet Tenderised Pork Fillet; 1 sachet Herb & Mushroom Seasoning; 1 packet baby potatoes; 1 bag green beans; 1 packet Onion Chutney; 1 bag cavolo nero kale; 1 packet roasted hazelnuts; 1 bag thyme; ½ lemon; 1 packet Grated Parmesan Cheese; 1 packet Italian Truffle Mayonnaise

with Cheesy Baby Potatoes & Thyme-Hazelnut Topping

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Does it get more decadent than truffles? Well, tonight we’re serving a truffle mayo on the side to accompany the real hard-to- resist superstar, a roasted and seasoned pork tenderloin. Succulent and wrapped in earthy seasoning it’s sure to win the heart of anyone who takes a bite, especially when the pork is served with herby nuts and cheesy potatoes.

Allergens:

Sulphites

•Tree Nuts

•Milk

•Eggs

•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

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Tenderised Pork Fillet

1 sachet

Herb & Mushroom Seasoning

1 packet

baby potatoes

1 bag

green beans

1 packet

Onion Chutney

(Contains: Sulphites; )

1 bag

cavolo nero kale

1 packet

roasted hazelnuts

(Contains: Tree Nuts; )

1 bag

thyme

lemon

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 packet

Italian Truffle Mayonnaise

(Contains: Eggs, Gluten(Wheat); )

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2760 kJ

Fat31.3 g

of which saturates6.7 g

Carbohydrate48.5 g

of which sugars17.1 g

Protein42.7 g

Sodium1395 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 Tray

•Baking Paper

Cooking Steps

• Preheat oven to 220°C/200°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. When oil is hot, cook pork, turning, until browned all over, 4 minutes. • Transfer to a lined oven tray and roast for 15-16 minutes for medium, or until cooked to your liking. • Remove tray from the oven, then cover pork with foil and set aside to rest for 10 minutes.

• Meanwhile, cut baby potatoes in half. • Place potatoes on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from the oven, then sprinkle with grated Parmesan cheese and continue roasting until golden and crispy, 5 minutes.

• While the potatoes are roasting, trim green beans. Roughly chop cavolo nero kale and roasted hazelnuts. Pick thyme leaves. Slice lemon into wedges.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Toast hazelnuts and thyme, tossing, until fragrant, 1-2 minutes. Transfer to a bowl and set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans until tender, 4-5 minutes. • Add kale and cook until softened, 1-2 minutes. • Add a squeeze of lemon juice, season to taste and stir to combine.

• Slice tender pork fillet. • Divide pork, cheesy baby potatoes and greens between plates. • Sprinkle thyme-hazelnut topping over pork. • Serve with Italian truffle mayonnaise, onion chutney and any remaining lemon wedges. Enjoy!