Pork Fillet and Herby Chips
with green beans and cherry tomatoes0.0(0)
Calories
:
512 kcalProtein
:
39.9g proteinTotal
:
45 minutesDifficulty
:
MediumCalorie Smart
Family Friendly
Protein Rich
Crispy thyme-coated chips are the perfect savoury and herbaceous accompaniment to tender buttery pork and asparagus in this dish.
Ingredients
Serving amount
600 grams
Potatoes
2 unit(s)
Garlic
300 grams
Pork Fillet
125 grams
Cherry Tomatoes
1 sachet(s)
Dried Thyme
150 grams
Green Beans
Not included in your delivery
to taste
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2142 kJ
Energy (kcal)512 kcal
Fat9.1 g
of which saturates4.9 g
Carbohydrate69 g
of which sugars8.1 g
Dietary Fiber11.3 g
Protein39.9 g
Salt0.3 g
Potassium1457.6 mg
Calcium72.1 mg
Iron1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pan with Lid
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (unpeeled).
- Pop onto a lined baking tray.
- Toss with salt, pepper, thyme and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Peel the garlic cloves. Pop half into a small piece of foil with a drizzle of oil and scrunch to enclose.
- Add the garlic parcel to the tray with the chips to cook, 10-12 mins.
- Meanwhile, grate the remaining garlic (or use a garlic press).
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
3
- Trim the green beans.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans, cherry tomatoes and grated garlic. Season with salt and pepper.
- Cook for 1 min, then add a splash of water and immediately cover with a lid or some foil.
- Cook until tender, 4-6 mins. Remove from the pan and cover to keep warm.
4
- Once the garlic in the oven has roasted, carefully remove it from the foil.
- Pop into a bowl and mash with 1 tbsp butter (double for 4p).
- Season with salt and pepper then mix to combine and set aside.
5
- Return the pan to high heat with a drizzle of oil.
- Once hot, sear the pork loin, fat-side down, until crispy, 2-3 mins.
- Reduce the heat to medium and fry until cooked through, 4-5 mins on each side.
- When 1 min of cooking time remains, add the garlic butter, allow to melt and use a spoon to baste the pork in it.
- Once cooked, transfer from the pan, cover and allow to rest, 1-2 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
6
- Thinly slice the pork.
- Plate up the butter-basted pork with the herby chips and veg alongside.
- Drizzle any remaining buttery juices from the pan over the top.
