Recipe

Low Cal Pork with Herby Carrots

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Low Cal Pork with Herby Carrots

Simple doesn't mean less tasty with this pan-sauced pork fillet medallion potato and carrot and herb roast.




Ingredients to serve 2

  • 300g x Pork Fillet Medallions
  • 5g x Thyme - leaves pulled from stem
  • 5g x Chives - chopped
  • 20g x Wholegrain Mustard
  • 1 sachet x Chicken Stock
  • 10ml x Apple Cider Vinegar
  • 200g x Baby Carrots
  • 300g x Baby Potatoes - quartered
  • 125ml x Water (from your pantry)
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 600g x Pork Fillet Medallions
  • 10g x Thyme - leaves pulled from stem
  • 10g x Chives - chopped
  • 40g x Wholegrain Mustard
  • 2 sachets x Chicken Stock
  • 20ml x Apple Cider Vinegar
  • 400g x Baby Carrots
  • 600g x Baby Potatoes - quartered
  • 250ml x Water (from your pantry)
  • 20g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands, carrots and potatoes well. Rinse your thyme and chives thoroughly and drain on paper towel.

Gino's Tip

Pan sauces are so simple, what you should remember is to allow your sauce to reduce and once it has reduced about half its volume remove your pan from the heat and whisk in your butter.

Step 1 - Roasted Vegetables

Toss your baby carrots and quartered baby potatoes in a large mixing bowl with a drizzling of olive oil, salt and pepper. Cover your tray with foil and pop into the oven for 15 minutes, remove your foil and continue roasting for 10-15 minutes until lightly browned and tender.

Step 2 - Seared Pork and Pan Sauce

Season your pork fillet medallions with salt and pepper. Heat a large frying pan over med-high heat, add a drizzling of olive oil and once your pan is hot but not smoking, fry your pork medallions for 2-3 minutes on each side until nicely caramelised and just about cooked. Transfer your pork to a plate and in the same pan add your thyme, chives, wholegrain mustard, apple cider vinegar, chicken stock and water. Whisk your ingredients through and allow it to reduce by half its volume, remove your pan from the heat and whisk in your butter. Taste and then season if need be with salt and pepper.

TO SERVE

Divide your roasted vegetables amongst your servings, top with your seared pork and pan sauce