Walnut-Crusted Pork Tenderloin

Name: Walnut-Crusted Pork Tenderloin with Caramelised Apple Chutney & Cheesy Hasselback Potatoes
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 2 potato; 1 packet walnuts; 1 packet Tenderised Pork Fillet; 1 sachet Garlic & Herb Seasoning; 1 tbs honey; ½ head broccoli; 1 bag baby spinach leaves; 1 apple; ½ lemon; 2 herbs; 20 g butter; 1 packet Onion Chutney; ½ cup water; 1 sachet Chicken-Style Stock Powder; 1 packet Grated Parmesan Cheese

with Caramelised Apple Chutney & Cheesy Hasselback Potatoes

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A five-star dinner doesn’t need need to take hours to prepare and you certainly don’t need to be a renowned chef either to pull this dish off. Roasted potatoes are spruced up by baking a layer of sharp Parmesan on top and this pork is getting the ultimate treatment by dressing it in a walnut crust. A luxurious dinner without the trouble.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Allergens:

Tree Nuts

•Milk

•Sulphites

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

1 packet

Tenderised Pork Fillet

1 sachet

Garlic & Herb Seasoning

½ head

broccoli

1 bag

baby spinach leaves

apple

lemon

herbs

1 packet

Onion Chutney

(Contains: Sulphites; )

1 sachet

Chicken-Style Stock Powder

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1 tbs

honey

20 g

butter

(Contains: Milk; )

½ cup

water

Nutrition Values

Energy (kJ)3235 kJ

Fat34.1 g

of which saturates12.4 g

Carbohydrate69.6 g

of which sugars40.9 g

Protein43.2 g

Sodium1922 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

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. Cut each potato in half lengthways. • Place one potato half, flat-side down, on a board between two wooden spoon handles (or chopsticks). Thinly slice potato without cutting all the way through. • Place on a lined oven tray, flat-side down, repeat with remaining potato. • Season with salt and pepper and drizzle with olive oil. Toss gently to combine and roast until tender, 30-35 minutes. • In last 5 minutes of cook time, remove from oven, sprinkle with grated Parmesan cheese, then bake until golden and crispy, a further 5 minutes.

• While the potatoes are roasting, finely chop walnuts. • In a medium bowl, combine tenderised pork fillet, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook pork, turning, until browned all over, 4 minutes. • Transfer to a second lined oven tray. Spread the honey over pork. Sprinkle with walnuts and drizzle with olive oil. Season with salt and pepper. • Roast pork for 15-16 minutes for medium, or until cooked to your liking. Cover loosely with foil. Set aside to rest for 10 minutes.

• While the pork is roasting, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Trim baby broccoli. Finely chop apple. Zest lemon to get a pinch and cut into wedges. • Pick and finely chop herb leaves.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli until tender, 5-6 minutes. • Add baby spinach leaves and cook until wilted, 1-2 minutes. • Add a squeeze of lemon juice and season to taste. Transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the pan to help speed up the cooking process.

• Wipe out frying pan, then return to medium heat with the butter. Cook apple and herbs, tossing occasionally, until browned, 4-6 minutes. • Add onion chutney, lemon zest, the water and chicken-style stock powder. Stir to combine and simmer until slightly reduced, 2-3 minutes. Season to taste.

• Slice walnut-crusted pork tenderloin. • Divide pork, cheesy hasselback potatoes and lemony greens between plates. • Top pork with caramelised apple chutney. • Serve with any remaining lemon wedges. Enjoy!