Tender Pork Fillet & Truffle Mayo
with Cheesy Baby Potatoes & Nutty Thyme Topping- Milk
- Peanuts
- Eggs
- Gluten(Wheat)
- Sulphites
- May contain traces of allergens
- Wheat
- Sesame
- Milk
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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. *We’ve replaced the walnuts in this recipe with crushed peanuts due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
Tenderised Pork Fillet
1 sachet
Herb & Mushroom Seasoning
1 packet
Baby Potatoes
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Green beans
1 packet
Baby Leaves
1 packet
thyme
½
lemon
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Italian Truffle Mayonnaise
(Contains: Eggs, Gluten(Wheat); )
1 packet
Onion Chutney
(Contains: Sulphites; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below). • Preheat oven to 220°C/200°C fan-forced. • In a large bowl, combine tenderised pork fillet, herb & mushroom seasoning and a drizzle of olive oil. • 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 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 bake until golden and crispy, 5 minutes.
• While the potatoes are roasting, trim green beans. Roughly chop baby leaves. Pick thyme leaves. Slice lemon into wedges.
• Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. • Toast crushed peanuts and thyme, tossing until fragrant, 1-2 minutes. Transfer to a bowl and set aside.
• When the potatoes have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook green beans, tossing, until tender, 4-5 minutes. • Add baby leaves and cook until slightly wilted, 1-2 minutes. • Add a squeeze of lemon juice, season to taste and stir to combine.
• Slice pork fillet. • Divide tender pork fillet, cheesy baby potatoes and greens between plates. • Sprinkle pork with nutty thyme topping. • Serve with Italian truffle mayonnaise, onion chutney and any remaining lemon wedges. Enjoy!
