What are the main ingredients in Classic Pork & Pear?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

What is the nutritional information of Classic Pork & Pear?

Calories: 556, Carbs: 71 grams, Fat: grams, Protein: 46.3 grams, Sugar: 17.5 grams, Salt: 811 grams

How do I prepare Classic Pork & Pear?

MASH: Place a pot of cold salted water over a high heat. Add the chopped potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season and cover to keep warm. NUTS: Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion. PORK: Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 3-4 minutes, shifting and turning as it colours. On completion, it should be browned but not cooked through. Remove the pork from the pan. BROCCOLI: Place a pot on a medium-high heat and fill with salted water. When boiling, blanch the long stem broccoli for 1-2 minutes. Drain and season with salt, pepper, some lemon zest and a drizzle of olive oil. DIG IN!: Plate up a mound of fluffy mash and top with the juicy pork fillet and luscious pear sauce. Serve the long stem broccoli on the side with a squeeze of lemon juice. Garnish with the toasted almonds. Tuck in! SAUCE: Boil the kettle. Return the pan to a medium heat with another drizzle of oil, if necessary. Once hot, add the diced onion, the pear wedges and the picked sage leaves. Sauté for 4-5 minutes until the pear has slightly softened. Mix through the stock, 50ml of boiling water and the Dijon mustard. Add the pork fillet and simmer for 8-9 minutes until the sauce has reduced by ⅓ and the pork is fully cooked. Season with a squeeze of lemon juice and salt and pepper. Remove from the heat and cover to keep warm. Remove the pork from the sauce and leave to rest for 5 minutes. Slice and lightly season the slices.

What should be prepared from my kitchen to make Classic Pork & Pear?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk (optional), Paper Towel, Butter (optional)

Classic Pork & Pear

Name: Classic Pork & Pear
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Milk (optional); Paper Towel; Butter (optional)

Pan fried pork fillet in a pear, onion, sage and mustard jus, all atop a bed of fluffy mashed potato and sided with crunchy long stem broccoli. Finish off this beauty with toasted flaked almonds and lemon – there you go!

Classic Pork & Pear

with mashed potato & long stem broccoli

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Stock
Dijon Mustard
Flaked Almonds
Fresh Sage
Lemon
Lemons
Long Stem Broccoli
Onion
Onions
Pear
Pears
Pork Fillet
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk (optional)
Paper Towel
Butter (optional)

Serves 1

MASH
Place a pot of cold salted water over a high heat. Add the chopped potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season and cover to keep warm.
NUTS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 3-4 minutes, shifting and turning as it colours. On completion, it should be browned but not cooked through. Remove the pork from the pan.
SAUCE
Boil the kettle. Return the pan to a medium heat with another drizzle of oil, if necessary. Once hot, add the diced onion, the pear wedges and the picked sage leaves. Sauté for 4-5 minutes until the pear has slightly softened. Mix through the stock, 25ml of boiling water and the Dijon mustard. Add the pork fillet and simmer for 7-8 minutes until the sauce has reduced by ⅓ and the pork is fully cooked. Season with a squeeze of lemon juice and salt and pepper. Remove from the heat and cover to keep warm. Remove the pork from the sauce and leave to rest for 5 minutes. Slice and lightly season the slices.
BROCCOLI
Place a pot on a medium-high heat and fill with salted water. When boiling, blanch the long stem broccoli for 1-2 minutes. Drain and season with salt, pepper, some lemon zest and a drizzle of olive oil.
DIG IN!
Plate up a mound of fluffy mash and top with the juicy pork fillet and luscious pear sauce. Serve the long stem broccoli on the side with a squeeze of lemon juice. Garnish with the toasted almonds. Tuck in!

Potato - 200g
Flaked Almonds - 10g
Pork Fillet - 150g
Onion - 1
Pear - 1
Fresh Sage - 5g
Beef Stock - 5ml
Dijon Mustard - 5ml
Lemon - 1
Long Stem Broccoli - 75g

Download the Recipe

Serves 2

MASH
Place a pot of cold salted water over a high heat. Add the chopped potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season and cover to keep warm.
NUTS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 3-4 minutes, shifting and turning as it colours. On completion, it should be browned but not cooked through. Remove the pork from the pan.
SAUCE
Boil the kettle. Return the pan to a medium heat with another drizzle of oil, if necessary. Once hot, add the diced onion, the pear wedges and the picked sage leaves. Sauté for 4-5 minutes until the pear has slightly softened. Mix through the stock, 50ml of boiling water and the Dijon mustard. Add the pork fillet and simmer for 8-9 minutes until the sauce has reduced by ⅓ and the pork is fully cooked. Season with a squeeze of lemon juice and salt and pepper. Remove from the heat and cover to keep warm. Remove the pork from the sauce and leave to rest for 5 minutes. Slice and lightly season the slices.
BROCCOLI
Place a pot on a medium-high heat and fill with salted water. When boiling, blanch the long stem broccoli for 1-2 minutes. Drain and season with salt, pepper, some lemon zest and a drizzle of olive oil.
DIG IN!
Plate up a mound of fluffy mash and top with the juicy pork fillet and luscious pear sauce. Serve the long stem broccoli on the side with a squeeze of lemon juice. Garnish with the toasted almonds. Tuck in!

Potato - 400g
Flaked Almonds - 20g
Pork Fillet - 300g
Onion - 1
Pears - 2
Fresh Sage - 10g
Beef Stock - 10ml
Dijon Mustard - 10ml
Lemon - 1
Long Stem Broccoli - 150g

Download the Recipe

Serves 3

MASH
Place a pot of cold salted water over a high heat. Add the chopped potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season and cover to keep warm.
NUTS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-5 minutes, shifting and turning as it colours. On completion, it should be browned but not cooked through. Remove the pork from the pan.
SAUCE
Boil the kettle. Return the pan to a medium heat with another drizzle of oil, if necessary. Once hot, add the diced onion, the pear wedges and the picked sage leaves. Sauté for 5-6 minutes until the pear has slightly softened. Mix through the stock, 75ml of boiling water and the Dijon mustard. Add the pork fillet and simmer for 9-10 minutes until the sauce has reduced by ⅓ and the pork is fully cooked. Season with a squeeze of lemon juice and salt and pepper. Remove from the heat and cover to keep warm. Remove the pork from the sauce and leave to rest for 5 minutes. Slice and lightly season the slices.
BROCCOLI
Place a pot on a medium-high heat and fill with salted water. When boiling, blanch the long stem broccoli for 2-3 minutes. Drain and season with salt, pepper, some lemon zest and a drizzle of olive oil.
DIG IN!
Plate up a mound of fluffy mash and top with the juicy pork fillet and luscious pear sauce. Serve the long stem broccoli on the side with a squeeze of lemon juice. Garnish with the toasted almonds. Tuck in!

Potato - 600g
Flaked Almonds - 30g
Pork Fillet - 450g
Onions - 2
Pears - 3
Fresh Sage - 15g
Beef Stock - 15ml
Dijon Mustard - 15ml
Lemons - 2
Long Stem Broccoli - 225g

Download the Recipe

Serves 4

MASH
Place a pot of cold salted water over a high heat. Add the chopped potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Then, stir through a splash of milk or water and a knob of butter or a drizzle of oil. Season and cover to keep warm.
NUTS
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion.
PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season to taste. When the pan is hot, sear the pork for 4-5 minutes, shifting and turning as it colours. On completion, it should be browned but not cooked through. Remove the pork from the pan.
SAUCE
Boil the kettle. Return the pan to a medium heat with another drizzle of oil, if necessary. Once hot, add the diced onion, the pear wedges and the picked sage leaves. Sauté for 5-6 minutes until the pear has slightly softened. Mix through the stock, 100ml of boiling water and the Dijon mustard. Add the pork fillet and simmer for 9-10 minutes until the sauce has reduced by ⅓ and the pork is fully cooked. Season with a squeeze of lemon juice and salt and pepper. Remove from the heat and cover to keep warm. Remove the pork from the sauce and leave to rest for 5 minutes. Slice and lightly season the slices.
BROCCOLI
Place a pot on a medium-high heat and fill with salted water. When boiling, blanch the long stem broccoli for 2-3 minutes. Drain and season with salt, pepper, some lemon zest and a drizzle of olive oil.
DIG IN!
Plate up a mound of fluffy mash and top with the juicy pork fillet and luscious pear sauce. Serve the long stem broccoli on the side with a squeeze of lemon juice. Garnish with the toasted almonds. Tuck in!