Succulent pork and luxurious mustard sauce: a foodie dream team! Add a basting of butter and NOMU rub, oven-caramelised sweet potato, and an almond-sprinkled salad, and you’re A for away!
Pork Fillet & Creamy Mustard Sauce
Pork Fillet & Creamy Mustard Sauce
with sweet potato wedges, roast cannellini beans & flaked almonds
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cannellini Beans
- Cucumber
- Flaked Almond
- Flaked Almonds
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Honey-Mustard Sauce
- NOMU One For All Rub
- Pork Fillet
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
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 ALMONDS & GREEN SALAD
Place a nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil, season, and set aside for serving.
POP IN THE BEANS
When the wedges reach the halfway mark, give them 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 paper towel and lightly coat in oil. 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 All For One Rub to taste. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or on a separate roasting tray if necessary. Roast in the oven for 5-6 minutes until cooked through. Remove from the oven, open up the tinfoil slightly, and set aside to rest for 5 minutes.
MUSTARD SAUCE
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 honey-mustard sauce and 1 tsp of water until combined. Gently simmer for 2-3 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat. Thinly slice the pork and lightly season the slices, reserving the juices from the foil for serving.
DINNER IS SERVED
Plate up the crisp wedges and cannellini beans alongside the fragrant pork, and drizzle over the meat juices to taste. Pour the creamy mustard sauce over the pork and serve the salad on the side with sprinkles of flaked almonds. You're a natural, Chef!
Sweet Potato - 250g
Cannellini Beans - 60g
Flaked Almonds - 15g
Green Leaves - 20g
Cucumber - 50g
Pork Fillet - 150g
NOMU One For All Rub - 5ml
Garlic Clove - 1
Honey-mustard Sauce - 60ml
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 ALMONDS & GREEN SALAD
Place a nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil, season, and set aside for serving.
POP IN THE BEANS
When the wedges reach the halfway mark, give them 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 paper towel and lightly coat in oil. 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 All For One Rub to taste. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or on a separate roasting tray if necessary. Roast in the oven for 6-7 minutes until cooked through. Remove from the oven, open up the tinfoil slightly, and set aside to rest for 5 minutes.
MUSTARD SAUCE
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 honey-mustard sauce and 2 tsp of water until combined. Gently simmer for 3-4 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat. Thinly slice the pork and lightly season the slices, reserving the juices from the foil for serving.
DINNER IS SERVED
Plate up the crisp wedges and cannellini beans alongside the fragrant pork, and drizzle over the meat juices to taste. Pour the creamy mustard sauce over the pork and serve the salad on the side with sprinkles of flaked almonds. You're a natural, Chef!
Sweet Potato - 500g
Cannellini Beans - 120g
Flaked Almond - 30g
Green Leaves - 40g
Cucumber - 100g
Pork Fillet - 300g
NOMU One For All Rub - 10ml
Garlic Cloves - 2
Honey-mustard Sauce - 120ml
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 on a second roasting tray with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMONDS & GREEN SALAD
Place a large, nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil, season, and set aside for serving.
POP IN THE BEANS
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of beans and roast for the remaining time. On completion the beans and wedges should be crisping up.
JUICY PORK FILLET
Pat the pork dry with paper towel and lightly coat in oil. 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 All For One Rub to taste. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or on a separate roasting tray if necessary. Roast in the oven for 7-9 minutes until cooked through. Remove from the oven, open up the tinfoil slightly, and set aside to rest for 5 minutes.
MUSTARD SAUCE
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 honey-mustard sauce and 2 tsp of water until combined. Gently simmer for 4-5 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat. Thinly slice the pork and lightly season the slices, reserving the juices from the foil for serving.
DINNER IS SERVED
Plate up the crisp wedges and cannellini beans alongside the fragrant pork, and drizzle over the meat juices to taste. Pour the creamy mustard sauce over the pork and serve the salad on the side with sprinkles of flaked almonds. You're a natural, Chef!
Sweet Potato - 750g
Cannellini Beans - 180g
Flaked Almonds - 45g
Green Leaves - 60g
Cucumber - 150g
Pork Fillet - 450g
NOMU One For All Rub - 15ml
Garlic Cloves - 3
Honey-mustard Sauce - 180ml
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 on a second roasting tray with a drizzle of oil and some seasoning. Toss to coat and set aside.
TOASTY ALMONDS & GREEN SALAD
Place a large, nonstick pan over a medium heat. When hot, toast the flaked almonds for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool. Place the shredded green leaves and cucumber half-moons in a bowl. Toss through a drizzle of olive oil, season, and set aside for serving.
POP IN THE BEANS
When the wedges reach the halfway mark, give them a shift and return to the oven. Pop in the tray of beans and roast for the remaining time. On completion the beans and wedges should be crisping up.
JUICY PORK FILLET
Pat the pork dry with paper towel and lightly coat in oil. 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 All For One Rub to taste. Transfer to a piece of tinfoil, pour in the pan juices, and close up tightly. Place on the tray amongst the wedges or on a separate roasting tray if necessary. Roast in the oven for 7-9 minutes until cooked through. Remove from the oven, open up the tinfoil slightly, and set aside to rest for 5 minutes.
MUSTARD SAUCE
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 honey-mustard sauce and 2 tbsp of water until combined. Gently simmer for 4-5 minutes until thickened, stirring occasionally. Season to taste and remove the pan from the heat. Thinly slice the pork and lightly season the slices, reserving the juices from the foil for serving.
DINNER IS SERVED
Plate up the crisp wedges and cannellini beans alongside the fragrant pork, and drizzle over the meat juices to taste. Pour the creamy mustard sauce over the pork and serve the salad on the side with sprinkles of flaked almonds. You're a natural, Chef!
Sweet Potato - 1kg
Cannellini Beans - 240g
Flaked Almonds - 60g
Green Leaves - 80g
Cucumber - 200g
Pork Fillet - 600g
NOMU One For All Rub - 20ml
Garlic Cloves - 4
Honey-mustard Sauce - 240ml
Woolies Products in this dish
