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
Classic Pork & Pear
with mashed potato & long stem broccoli
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 50 minutes
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Classic Pork & Pear?
The preparation time for Classic Pork & Pear with mashed potato & long stem broccoli is between 15 and 35 minutes.
What is the total time required to make Classic Pork & Pear with mashed potato & long stem broccoli?
The total time required to make Classic Pork & Pear with mashed potato & long stem broccoli is between 35 and 50 minutes.
How many servings does Classic Pork & Pear provide?
4 servings
What are the main ingredients in Classic Pork & Pear?
Beef, Beef Stock, Dijon Mustard, Flaked Almonds, Fresh Sage, Lemon, Lemons, Long Stem Broccoli, Onion, Onions, Pear, Pears, Pork Fillet, Potato
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?
Beef, Beef Stock, Dijon Mustard, Flaked Almonds, Fresh Sage, Lemon, Lemons, Long Stem Broccoli, Onion, Onions, Pear, Pears, Pork Fillet, Potato
How many calories does Classic Pork & Pear have?
556 calories
How much fat content does Classic Pork & Pear have?
grams
Woolies Products in this dish
