A classic dinner of herb crusted pork fillet accompanied by a creamy baby potato salad and Herman’s cinnamon glossy carrots. Sprinkled with toasted flaked almonds and sided with fresh green leaves – a feast awaits!
Herman’s Glossy Carrot & Pork Feast
Herman’s Glossy Carrot & Pork Feast
with a creamy baby potato salad & fresh herbs
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Carrot
- Baby Potatoes
- Dijon Mustard
- Dried Cranberries
- Flaked Almonds
- Fresh Parsley
- Fresh Thyme
- Gherkins
- Green Leaves
- Ground Cinnamon
- Plain Yoghurt
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter (optional)
BOILING AWAY...
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. Cut in half once cool enough to handle.
GLOSSY CARROTS
Place a pan over medium-high heat. Once hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat. Add a knob of butter or a drizzle of oil, the cinnamon (to taste), 10ml of a sweetener of choice, and 30ml of water. Mix until the sweetener is fully dissolved. Add in the rinsed carrots and reduce the heat. Cook the carrots for 5-7 minutes, basting and shifting occasionally. Add more water if necessary. On completion, the sauce should be sticky and the carrots tender.
SEARING FILLET
Place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 7-8 minutes, until browned and cooked through, shifting as it colours. Remove from the pan on completion and allow to rest for 5 minutes.
POTATO SALAD
In a large bowl, mix the yoghurt, ½ the mustard and some seasoning. Add in the chopped gherkins and the halved baby potatoes. Toss until fully coated. In a separate bowl, toss the rinsed green leaves, the dried cranberries, a drizzle of oil and some seasoning.
HOW THYME FLIES
Once the fillet has rested, place the chopped thyme and ¾ of the chopped parsley on a small plate. Lightly spread the remaining Dijon mustard using a spoon or knife over the pork fillet. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
YUM!
Plate up some glossy baby carrots. Side with the green leaf salad and the potato salad sprinkled with the remaining herbs. Lay the herb-crusted pork slices alongside, garnish with the flaked almonds, and tuck in!
Baby Potatoes - 200g
Flaked Almonds - 15g
Ground Cinnamon - 2,5ml
Baby Carrot - 100g
Pork Fillet - 150g
Plain Yoghurt - 50ml
Dijon Mustard - 20ml
Gherkins - 25g
Green Leaves - 20g
Dried Cranberries - 10g
Fresh Thyme - 2g
Fresh Parsley - 3g
BOILING AWAY...
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 15-20 minutes until cooked through and soft. Remove from the heat on completion and drain. Cut in half once cool enough to handle.
GLOSSY CARROTS
Place a pan over medium-high heat. Once hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat. Add a knob of butter or a drizzle of oil, the cinnamon (to taste), 20ml of a sweetener of choice, and 60ml of water. Mix until the sweetener is fully dissolved. Add in the rinsed carrots and reduce the heat. Cook the carrots for 5-7 minutes, basting and shifting occasionally. Add more water if necessary. On completion, the sauce should be sticky and the carrots tender.
SEARING FILLET
Place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 7-8 minutes, until browned and cooked through, shifting as it colours. Remove from the pan on completion and allow to rest for 5 minutes.
POTATO SALAD
In a large bowl, mix the yoghurt, ½ the mustard and some seasoning. Add in the chopped gherkins and the halved baby potatoes. Toss until fully coated. In a separate bowl, toss the rinsed green leaves, the dried cranberries, a drizzle of oil and some seasoning.
HOW THYME FLIES
Once the fillet has rested, place the chopped thyme and ¾ of the chopped parsley on a small plate. Lightly spread the remaining Dijon mustard using a spoon or knife over the pork fillet. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
YUM!
Plate up some glossy baby carrots. Side with the green leaf salad and the potato salad sprinkled with the remaining herbs. Lay the herb-crusted pork slices alongside, garnish with the flaked almonds, and tuck in!
Baby Potatoes - 400g
Flaked Almonds - 30g
Ground Cinnamon - 5ml
Baby Carrot - 200g
Pork Fillet - 300g
Plain Yoghurt - 100ml
Dijon Mustard - 40ml
Gherkins - 50g
Green Leaves - 40g
Dried Cranberries - 20g
Fresh Thyme - 5g
Fresh Parsley - 5g
BOILING AWAY...
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Cut in half once cool enough to handle.
GLOSSY CARROTS
Place a pan over medium-high heat. Once hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat. Add a knob of butter or a drizzle of oil, the cinnamon (to taste), 30ml of a sweetener of choice, and 90ml of water. Mix until the sweetener is fully dissolved. Add in the rinsed carrots and reduce the heat. Cook the carrots for 7-9 minutes, basting and shifting occasionally. Add more water if necessary. On completion, the sauce should be sticky and the carrots tender.
SEARING FILLET
Place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 7-8 minutes, until browned and cooked through, shifting as it colours. Remove from the pan on completion and allow to rest for 5 minutes.
POTATO SALAD
In a large bowl, mix the yoghurt, ½ the mustard and some seasoning. Add in the chopped gherkins and the halved baby potatoes. Toss until fully coated. In a separate bowl, toss the rinsed green leaves, the dried cranberries, a drizzle of oil and some seasoning.
HOW THYME FLIES
Once the fillet has rested, place the chopped thyme and ¾ of the chopped parsley on a small plate. Lightly spread the remaining Dijon mustard using a spoon or knife over the pork fillet. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
YUM!
Plate up some glossy baby carrots. Side with the green leaf salad and the potato salad sprinkled with the remaining herbs. Lay the herb-crusted pork slices alongside, garnish with the flaked almonds, and tuck in!
Baby Potatoes - 600g
Flaked Almonds - 45g
Ground Cinnamon - 7,5ml
Baby Carrot - 300g
Pork Fillet - 450g
Plain Yoghurt - 150ml
Dijon Mustard - 60ml
Gherkins - 75g
Green Leaves - 60g
Dried Cranberries - 30g
Fresh Thyme - 6g
Fresh Parsley - 8g
BOILING AWAY...
Place the baby potatoes in a pot of salted water over a high heat. Pop on a lid and bring to a boil. Once boiling, remove the lid and reduce the heat. Allow to simmer for 20-25 minutes until cooked through and soft. Remove from the heat on completion and drain. Cut in half once cool enough to handle.
GLOSSY CARROTS
Place a pan over medium-high heat. Once hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. Return the pan to a medium-high heat. Add a knob of butter or a drizzle of oil, the cinnamon (to taste), 40ml of a sweetener of choice, and 120ml of water. Mix until the sweetener is fully dissolved. Add in the rinsed carrots and reduce the heat. Cook the carrots for 7-9 minutes, basting and shifting occasionally. Add more water if necessary. On completion, the sauce should be sticky and the carrots tender.
SEARING FILLET
Place a pan over a high heat. Pat the fillet dry with paper towel. Rub some oil into the fillet until well coated. When the pan is hot, sear the fillet for about 7-8 minutes, until browned and cooked through, shifting as it colours. Remove from the pan on completion and allow to rest for 5 minutes.
POTATO SALAD
In a large bowl, mix the yoghurt, ½ the mustard and some seasoning. Add in the chopped gherkins and the halved baby potatoes. Toss until fully coated. In a separate bowl, toss the rinsed green leaves, the dried cranberries, a drizzle of oil and some seasoning.
HOW THYME FLIES
Once the fillet has rested, place the chopped thyme and ¾ of the chopped parsley on a small plate. Lightly spread the remaining Dijon mustard using a spoon or knife over the pork fillet. Roll the mustard-basted fillet through the mixed chopped herbs until well coated. Gently slice and season.
YUM!
Plate up some glossy baby carrots. Side with the green leaf salad and the potato salad sprinkled with the remaining herbs. Lay the herb-crusted pork slices alongside, garnish with the flaked almonds, and tuck in!
Baby Potatoes - 800g
Flaked Almonds - 60g
Ground Cinnamon - 10ml
Baby Carrot - 400g
Pork Fillet - 600g
Plain Yoghurt - 200ml
Dijon Mustard - 80ml
Gherkins - 100g
Green Leaves - 80g
Dried Cranberries - 40g
Fresh Thyme - 8g
Fresh Parsley - 10g
Woolies Products in this dish
