Few things go together as well as pork & chutney! This dish features pan-fried pork fillet basted in butter & chutney, served alongside hearty oven-roasted baby potatoes and a zingy carrot & tomato salad.
Chutney Pork & Roasted Baby Potatoes
Chutney Pork & Roasted Baby Potatoes
with a carrot & tomato salad
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- Carrot
- Lemon Juice
- Mrs. Balls Chutney
- Pork Fillet
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 10ml of water. Toss through the carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING PORK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney pork slices, drizzle over any pan juices, and serve with the carrot salad. Well done, Chef!
Baby Potato - 250g
Lemon Juice - 10ml
Carrot - 120g
Tomato - 1
Pork Fillet - 150g
Mrs Balls Chutney - 30ml
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 25-30 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 20ml of water. Toss through the carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING PORK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 4-5 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney pork slices, drizzle over any pan juices, and serve with the carrot salad. Well done, Chef!
Baby Potato - 500g
Lemon Juice - 20ml
Carrot - 120g
Tomato - 1
Pork Fillet - 300g
Mrs Balls Chutney - 60ml
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 30ml of water. Toss through the carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING PORK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney pork slices, drizzle over any pan juices, and serve with the carrot salad. Well done, Chef!
Baby Potato - 750g
Lemon Juice - 30ml
Carrot - 240g
Tomatoes - 2
Pork Fillet - 450g
Mrs Balls Chutney - 90ml
ROAST POTATOES
Preheat the oven to 200°C. Spread the halved baby potatoes on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
ZINGY CARROTS
In a salad bowl, combine the lemon juice and 40ml of water. Toss through the carrot ribbons, the diced tomato, a drizzle of olive oil, and seasoning. Set aside.
SIZZLING PORK
Place a pan (with a lid) over medium-high heat with a drizzle of oil. Pat the pork dry with paper towel. When hot, sear the pork until browned, 5-6 minutes (shifting as it colours). Cover with a lid and fry until cooked through, 4-5 minutes. In the final minute, baste the pork with a knob of butter and the chutney. Remove from the pan, reserving any pan juices, and rest for 3-5 minutes before slicing and seasoning.
TIME TO EAT
Plate up the roasted potatoes. Side with the chutney pork slices, drizzle over any pan juices, and serve with the carrot salad. Well done, Chef!
Baby Potato - 1kg
Lemon Juice - 40ml
Carrot - 240g
Tomatoes - 2
Pork Fillet - 600g
Mrs Balls Chutney - 125ml
Woolies Products in this dish
