Pork fillet with crushed potatoesJuly 31, 2013
A deliciously fresh, healthy and filling dish that will hit the spot with every bite.
Ingredients for two people
|3 tbs||olive oil|
|2 tbs||rosemary, destemmed|
|400 g||potatoes, quartered|
|1||red onion, cut into wedges|
|350 g||pork fillet|
|1 tbs||balsamic vinegar|
|1 tsp||wholegrain mustard (or dijon)|
For the potatoes
Preheat the oven to 180C. In a small bowl, mix together the olive oil, rosemary leaves, and sliced garlic. Marinate the pork fillet with half of this dressing and leave aside while you begin on the potatoes.
Bring a large pot of salted water to boil. Place the potatoes in the pot and boil for 10-12 minutes. Strain the potatoes and then toss them with the red onion and the remaining rosemary oil marinade. Place them on a baking tray and put them in the oven for 10 minutes. While they are roasting you can sear your pork fillet.
For the pork
Heat a large pan over high heat with some oil. Place the pork fillet on the pan and cook for 2 minutes on each side until brown all over. Transfer the pork to the baking tray with the potatoes and the red onions and place back into the oven for another 10 minutes or until just cooked through.
For the dressing
While everything is cooking whisk together the balsamic vinegar, mustard, and some olive oil.
Remove the tray from the oven and divide the vegetables between plates, dress with potatoes and onions with the balsamic dressing. Slice the pork fillet into 1 cm steaks and divide between plates with a side of rocket.
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