Walnut-Crusted Pork Tenderloin
with Caramelised Apple Chutney & Cheesy Hasselback Potatoes
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 sachet
Sage
1 packet
Walnuts
(Contains: Tree nuts; May be present: Gluten, Milk, Tree nuts, Sesame, Soy)
1 packet
Green beans
1
Baby Broccoli
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
300 g
Tenderised Pork Fillet
1
apple
1
Lemon
1 packet
Onion Chutney
(Contains: Sulphites; )
Nutrition Values
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, 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, 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.
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!
