Succulent pork and luxurious mustard sauce: a foodie dream team! Add a butter and NOMU rub basting, oven-caramelised sweet potato, a crunchy scattering of almonds, and a side of green salad, and you’re A for away!
Pork Fillet & Creamy Mustard Sauce
Pork Fillet & Creamy Mustard Sauce
with sweet potato wedges, roast cannellini beans & slivered almonds
Hands on Time: 25 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Cucumber
- Garlic Clove
- Green Leaves
- Mustard Sauce
- NOMU Roast Rub
- Pork Fillet
- Slivered Almonds
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
- Tinfoil
ROAST YOUR WEDGES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 30-35 minutes until cooked through. Place the drained cannellini beans in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMOND SLIVERS
Place a nonstick pan over a medium heat. When hot, toast the slivered almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
POP IN THE BEANS
When the roast reaches the halfway mark, give the wedges a shift and scatter over the cannellini beans. Return the tray to the oven for the remaining roasting time until the beans and wedges have crisped up.
JUICY PORK FILLET
Pat the pork dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 3-4 minutes in total until browned but not cooked through. On completion, baste with a knob of butter and the Roast Rub. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or pop on a separate roasting tray. Roast in the oven for 2-3 minutes until cooked through. Remove from the oven and open up the tinfoil. Set aside to rest for 5 minutes before thinly slicing, reserving the juices.
MUSTARD SAUCE & TOSSED SALAD
Wipe down the pan and return it to a low-medium heat with another drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Stir in the mustard sauce and 1 tsp of water until combined. Gently simmer for 2-3 minutes until thickened, stirring occasionally. Remove from the heat on completion and season to taste. Place the shredded green leaves and cucumber half-moons in a bowl and toss through a drizzle of olive oil.
DINNER IS SERVED
Plate up the crispy wedges and cannellini beans alongside the juicy pork slices and drizzle over any juices from the tinfoil to taste. Pour the creamy mustard sauce over the pork and serve the green salad on the side with sprinkles of slivered almonds. You're a natural, Chef!
Sweet Potato - 250g
Cannellini Beans - 60g
Slivered Almonds - 15g
Pork Fillet - 150g
NOMU Roast Rub - 5ml
Garlic Clove - 1
Mustard Sauce - 80ml
Green Leaves - 20g
Cucumber - 50g
ROAST YOUR WEDGES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through. Place the drained cannellini beans in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMOND SLIVERS
Place a nonstick pan over a medium heat. When hot, toast the slivered almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
POP IN THE BEANS
When the roast reaches the halfway mark, give the wedges a shift and scatter over the cannellini beans. Return the tray to the oven for the remaining roasting time until the beans and wedges have crisped up.
JUICY PORK FILLET
Pat the pork dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 4-6 minutes in total until browned but not cooked through. On completion, baste with a knob of butter and the Roast Rub. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or pop on a separate roasting tray. Roast in the oven for 3-4 minutes until cooked through. Remove from the oven and open up the tinfoil. Set aside to rest for 5 minutes before thinly slicing, reserving the juices.
MUSTARD SAUCE & TOSSED SALAD
Wipe down the pan and return it to a low-medium heat with another drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Stir in the mustard sauce and 2 tsp of water until combined. Gently simmer for 2-3 minutes until thickened, stirring occasionally. Remove from the heat on completion and season to taste. Place the shredded green leaves and cucumber half-moons in a bowl and toss through a drizzle of olive oil.
DINNER IS SERVED
Plate up the crispy wedges and cannellini beans alongside the juicy pork slices and drizzle over any juices from the tinfoil to taste. Pour the creamy mustard sauce over the pork and serve the green salad on the side with sprinkles of slivered almonds. You're a natural, Chef!
Sweet Potato - 500g
Cannellini Beans - 120g
Slivered Almonds - 30g
Pork Fillet - 300g
NOMU Roast Rub - 10ml
Garlic Clove - 2
Mustard Sauce - 160ml
Green Leaves - 40g
Cucumber - 100g
ROAST YOUR WEDGES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 35-40 minutes until cooked through. Place the drained cannellini beans in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMOND SLIVERS
Place a nonstick pan over a medium heat. When hot, toast the slivered almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
POP IN THE BEANS
When the roast reaches the halfway mark, give the wedges a shift and scatter over the cannellini beans. Return the tray to the oven for the remaining roasting time until the beans and wedges have crisped up.
JUICY PORK FILLET
Pat the pork dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 4-6 minutes in total until browned but not cooked through. On completion, baste with a knob of butter and the Roast Rub. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or pop on a separate roasting tray. Roast in the oven for 3-4 minutes until cooked through. Remove from the oven and open up the tinfoil. Set aside to rest for 5 minutes before thinly slicing, reserving the juices.
MUSTARD SAUCE & TOSSED SALAD
Wipe down the pan and return it to a low-medium heat with another drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Stir in the mustard sauce and 2 tsp of water until combined. Gently simmer for 2-3 minutes until thickened, stirring occasionally. Remove from the heat on completion and season to taste. Place the shredded green leaves and cucumber half-moons in a bowl and toss through a drizzle of olive oil.
DINNER IS SERVED
Plate up the crispy wedges and cannellini beans alongside the juicy pork slices and drizzle over any juices from the tinfoil to taste. Pour the creamy mustard sauce over the pork and serve the green salad on the side with sprinkles of slivered almonds. You're a natural, Chef!
Sweet Potato - 500g
Cannellini Beans - 120g
Slivered Almonds - 30g
Pork Fillet - 300g
NOMU Roast Rub - 10ml
Garlic Clove - 2
Mustard Sauce - 160ml
Green Leaves - 40g
Cucumber - 100g
ROAST YOUR WEDGES
Preheat the oven to 200°C. Place the sweet potato wedges on a roasting tray. Coat in oil, season, and spread out evenly. Roast in the hot oven for 40-45 minutes until cooked through. Place the drained cannellini beans in a bowl with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMOND SLIVERS
Place a large, nonstick pan over a medium heat. When hot, toast the slivered almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
POP IN THE BEANS
When the roast reaches the halfway mark, give the wedges a shift and scatter over the cannellini beans. Return the tray to the oven for the remaining roasting time until the beans and wedges have crisped up.
JUICY PORK FILLET
Pat the pork dry with some paper towel, coat in oil, and season. Return the pan to a medium-high heat. When hot, sear the pork for 5-7 minutes in total until browned but not cooked through. On completion, baste with a knob of butter and the Roast Rub. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or pop on a separate roasting tray. Roast in the oven for 4-5 minutes until cooked through. Remove from the oven and open up the tinfoil. Set aside to rest for 5 minutes before thinly slicing, reserving the juices.
MUSTARD SAUCE & TOSSED SALAD
Wipe down the pan and return it to a low-medium heat with another drizzle of oil. When hot, fry the grated garlic for 30-60 seconds until fragrant, shifting constantly. Stir in the mustard sauce and 2 tbsp of water until combined. Gently simmer for 4-5 minutes until thickened, stirring occasionally. Remove from the heat on completion and season to taste. Place the shredded green leaves and cucumber half-moons in a bowl and toss through a drizzle of olive oil.
DINNER IS SERVED
Plate up the crispy wedges and cannellini beans alongside the juicy pork slices and drizzle over any juices from the tinfoil to taste. Pour the creamy mustard sauce over the pork and serve the green salad on the side with sprinkles of slivered almonds. You're a natural, Chef!
Sweet Potato - 1kg
Cannellini Beans - 240g
Slivered Almonds - 60g
Pork Fillet - 600g
NOMU Roast Rub - 20ml
Garlic Clove - 3
Mustard Sauce - 320ml
Green Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
