Get fancy with this spicy hollandaise sauce and beautifully crisp homemade zucchini fries! All served alongside perfectly cooked spiced pork fillet. This delicious meal is completed with roasted sweet potato and vibrant green beans.
Pork Fillet & Chilli Hollandaise
Pork Fillet & Chilli Hollandaise
with zucchini fries & green beans
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Marrow
- Butter
- Fresh Chives
- Fresh Milk
- Green Beans
- NOMU Provençal Rub
- Pork Fillet
- Self-raising Flour
- Sriracha
- Sweet Potato
- Wine & Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Egg/s
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 3-4 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
PORK
Return the pan to a medium-high heat. Pat the pork fillet dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 3-4 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 1 egg yolk and the reduced wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the sriracha (to taste).
EAT!
Serve the pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
Sweet Potato - 250g
Wine & Vinegar - 60ml
Green Beans - 80g
Pork Fillet - 150g
NOMU Provençal Rub - 5ml
Self-raising Flour - 180ml
Fresh Milk - 125ml
Baby Marrow - 100g
Butter - 50g
Sriracha - 5ml
Fresh Chives - 4g
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 4-5 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
PORK
Return the pan to a medium-high heat. Pat the pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 4-6 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 1 egg yolk and the reduced wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the sriracha (to taste).
EAT!
Serve the pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
Sweet Potato - 500g
Wine & Vinegar - 60ml
Green Beans - 160g
Pork Fillet - 300g
NOMU Provençal Rub - 10ml
Self-raising Flour - 360ml
Fresh Milk - 250ml
Baby Marrow - 200g
Butter - 50g
Sriracha - 10ml
Fresh Chives - 8g
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 6-7 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
PORK
Return the pan to a medium-high heat. Pat the pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 2 egg yolks and the reduced wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the sriracha (to taste).
EAT!
Serve the pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
Sweet Potato - 750g
Wine & Vinegar - 120ml
Green Beans - 240g
Pork Fillet - 450g
NOMU Provençal Rub - 15ml
Self-raising Flour - 540ml
Fresh Milk - 375ml
Baby Marrow - 300g
Butter - 100g
Sriracha - 15ml
Fresh Chives - 12g
ROAST
Preheat the oven to 200°C. Spread the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through, shifting halfway. Place a pan over a high heat with the wine & vinegar. Reduce until almost evaporated. Remove from the heat, and stir in a small splash of water. Remove from the pan.
GREENS
Return the pan to a medium-high heat with a splash of water. When bubbling, simmer the halved green beans for 6-7 minutes until cooked. Add a drizzle of oil, season, and remove from the pan.
PORK
Return the pan to a medium-high heat. Pat the pork fillets dry with paper towel, coat in oil, and season. When the pan is hot, sear the pork for 5-7 minutes, shifting as it colours. On completion, it should be browned all over. During the final minute, baste the pork with a knob of butter and the rub. Remove from the pan and place on a baking tray. Pop in the oven and roast for 5 minutes until cooked through. Remove and rest for 5 minutes before slicing.
FRIES
Place the flour in a shallow dish (seasoned generously). Pour the milk into a second dish. Coat the marrow strips in the milk and then in the flour. Return the pan to a medium-high heat with enough oil to cover the base. When hot, lower the floured marrow into the oil. Fry for 2-3 minutes, until browned. Use a slotted spoon to flip the strips so they brown evenly. Fry in batches if necessary. Drain on paper towel and season.
HOLLANDAISE
Ready 2 heatproof bowls. Place a pot over a medium-low heat and cover the base with 2cm of water. Keep a close eye on this water - it must only gently simmer! Place one of the heatproof bowls over the pot of water. To the bowl, add 2 egg yolks and the reduced wine mixture. Whisk in a cube of butter at a time, whisking constantly and only adding the next cube when the previous cube has melted. As you add more butter, the sauce will start to thicken. When all the butter has been added, remove from the heat and decant into the second heatproof bowl. Continue whisking until the sauce has thickened. Stir in the sriracha (to taste).
EAT!
Serve the pork with a helping of the sweet potatoes. Side with the zucchini fries and the green beans. Pour the chilli hollandaise sauce over the pork and garnish with the chopped chives.
Sweet Potato - 1kg
Wine & Vinegar - 120ml
Green Beans - 320g
Pork Fillet - 600g
NOMU Provençal Rub - 20ml
Self-raising Flour - 750ml
Fresh Milk - 500ml
Baby Marrow - 400g
Butter - 100g
Sriracha - 20ml
Fresh Chives - 15g
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