Pork fillet is seared, basted and roasted until tender and juicy before being thinly sliced. It is served with tender orzo, charred roasted broccoli, and the creamiest, easiest and most delicious mushroom sauce you could ever imagine!
Pork & Mmm Mushie Sauce
Pork & Mmm Mushie Sauce
with roasted broccoli & orzo
Hands on Time: 15 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Broccoli Florets
- Button Mushrooms
- Fresh Cream
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Orzo Pasta
- Pork Fillet
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Butter
- Paper Towel
WE WILL BROCC YOU!
Preheat the oven to 200°C. Boil the kettle. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
OH OH ORZO!
While the broccoli is roasting, fill a pot for the orzo with 200ml of boiling water and a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
PORK PARTY
Place a nonstick pan over 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 and turning as it colours. On completion, it should be browned all over but not cooked through. During the final minute, baste with a knob of butter and the rub. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish it off in the hot oven for 6-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before slicing.
PREP STEP
While the pork is in the oven, quarter the mushrooms. Peel and grate the garlic. Rinse and roughly chop the parsley.
MUSHIE SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. In the final 1-2 minutes, add the grated garlic, shifting constantly, until fragrant. Add the cream and a splash of water. Reduce the heat and simmer for 3-4 minutes, stirring occasionally, until slightly reduced. In the final 30-60 seconds, add ½ the chopped parsley. Season to taste.
DINNER IS SERVED!
Make a bed of the orzo. Top with the pork slices and drizzle over the mushroom sauce. Serve the roasted broccoli on the side and sprinkle over the remaining parsley. Well done, Chef!
Broccoli Florets - 100g
Orzo Pasta - 75ml
Pork Fillet - 150g
NOMU Italian Rub - 10ml
Button Mushrooms - 125g
Garlic Clove - 1
Fresh Cream - 50ml
Fresh Parsley - 4g
WE WILL BROCC YOU!
Preheat the oven to 200°C. Boil the kettle. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 15-20 minutes until cooked through and crisping up, shifting halfway.
OH OH ORZO!
While the broccoli is roasting, fill a pot for the orzo with 400ml of boiling water and a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
PORK PARTY
Place a nonstick pan over 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 and turning as it colours. On completion, it should be browned all over but not cooked through. During the final minute, baste with a knob of butter and the rub. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish it off in the hot oven for 6-7 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before slicing.
PREP STEP
While the pork is in the oven, quarter the mushrooms. Peel and grate the garlic. Rinse and roughly chop the parsley.
MUSHIE SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. In the final 1-2 minutes, add the grated garlic, shifting constantly, until fragrant. Add the cream and a splash of water. Reduce the heat and simmer for 3-4 minutes, stirring occasionally, until slightly reduced. In the final 30-60 seconds, add ½ the chopped parsley. Season to taste.
DINNER IS SERVED!
Make a bed of the orzo. Top with the pork slices and drizzle over the mushroom sauce. Serve the roasted broccoli on the side and sprinkle over the remaining parsley. Well done, Chef!
Broccoli Florets - 200g
Orzo Pasta - 150ml
Pork Fillet - 300g
NOMU Italian Rub - 20ml
Button Mushrooms - 250g
Garlic Clove - 1
Fresh Cream - 100ml
Fresh Parsley - 8g
WE WILL BROCC YOU!
Preheat the oven to 200°C. Boil the kettle. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
OH OH ORZO!
While the broccoli is roasting, fill a pot for the orzo with 600ml of boiling water and a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
PORK PARTY
Place a nonstick pan over 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 and turning as it colours. On completion, it should be browned all over but not cooked through. During the final minute, baste with a knob of butter and the rub. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish it off in the hot oven for 7-8 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before slicing.
PREP STEP
While the pork is in the oven, quarter the mushrooms. Peel and grate the garlic. Rinse and roughly chop the parsley.
MUSHIE SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 4-5 minutes until soft and golden, shifting as they colour. In the final 1-2 minutes, add the grated garlic, shifting constantly, until fragrant. Add the cream and a splash of water. Reduce the heat and simmer for 3-5 minutes, stirring occasionally, until slightly reduced. In the final 30-60 seconds, add ½ the chopped parsley. Season to taste.
DINNER IS SERVED!
Make a bed of the orzo. Top with the pork slices and drizzle over the mushroom sauce. Serve the roasted broccoli on the side and sprinkle over the remaining parsley. Well done, Chef!
Broccoli Florets - 300g
Orzo Pasta - 225ml
Pork Fillet - 450g
NOMU Italian Rub - 30ml
Button Mushrooms - 375g
Garlic Cloves - 2
Fresh Cream - 150ml
Fresh Parsley - 12g
WE WILL BROCC YOU!
Preheat the oven to 200°C. Boil the kettle. Place the broccoli pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
OH OH ORZO!
While the broccoli is roasting, fill a pot for the orzo with 800ml of boiling water and a pinch of salt. Once the water is boiling rapidly, cook the orzo for 7-10 minutes until cooked al dente. Remove from the heat on completion, drain if necessary, and toss through some oil to prevent sticking.
PORK PARTY
Place a nonstick pan over 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 and turning as it colours. On completion, it should be browned all over but not cooked through. During the final minute, baste with a knob of butter and the rub. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish it off in the hot oven for 7-8 minutes until cooked to your preference. Remove on completion and allow to rest inside the tinfoil for 5 minutes before slicing.
PREP STEP
While the pork is in the oven, quarter the mushrooms. Peel and grate the garlic. Rinse and roughly chop the parsley.
MUSHIE SAUCE
Return the pan to a medium-high heat with a drizzle of oil and a knob of butter. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. In the final 1-2 minutes, add the grated garlic, shifting constantly, until fragrant. Add the cream and a splash of water. Reduce the heat and simmer for 3-5 minutes, stirring occasionally, until slightly reduced. In the final 30-60 seconds, add ½ the chopped parsley. Season to taste.
DINNER IS SERVED!
Make a bed of the orzo. Top with the pork slices and drizzle over the mushroom sauce. Serve the roasted broccoli on the side and sprinkle over the remaining parsley. Well done, Chef!
Broccoli Florets - 400g
Orzo Pasta - 300ml
Pork Fillet - 600g
NOMU Italian Rub - 40ml
Button Mushrooms - 500g
Garlic Cloves - 2
Fresh Cream - 200ml
Fresh Parsley - 15g
Woolies Products in this dish
