Walnut-Crusted Pork Tenderloin
with Caramelised Apple Chutney & Cheesy Hasselback Potatoes
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 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
Ingredients
2
potato
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Tenderised Pork Fillet
1 sachet
Garlic & Herb Seasoning
1 bag
green beans
1 bag
baby broccoli
1
apple
½
lemon
1 bag
sage
1 packet
Onion Chutney
(Contains: Sulphites; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1 tbs
honey
20 g
butter
(Contains: Milk; )
½ cup
water
Nutrition Values
Utensils
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 downwards without cutting all the way through. Repeat with remaining potatoes. • Place potatoes on a lined oven tray, flat-side down. 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.
• 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, trim green beans. Cut any thick stalks of baby broccoli lengthways. Finely chop apple. Zest lemon to get a pinch and cut into wedges. • Pick and thinly slice sage leaves.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook green beans and baby broccoli until tender, 5-6 minutes. • Add a squeeze of lemon juice and season to taste. Transfer to the serving plates and cover to keep warm.
TIP: Add a dash of water to the pan to help speed up the cooking process.
• Wipe out the frying pan, then return to medium heat with the butter. Cook apple and sage, 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 and cheesy hasselback potatoes between plates with the greens. • Top pork with caramelised apple chutney. • Serve with any remaining lemon wedges. Enjoy!