Ingredients: |
Ingredients: 12 oz Yukon Gold Potatoes 13 oz carrots 1 Shallot 12 oz Pork Tenderloin, cut in half horizonally 1 TBSP chicken stock concentrate 5 tsp Balsamic Vinegar 2 TBSP Fig Jam or Butter 1 TBSP butter 1 TBSP Olive Oil 1 tsp vegetable oil 1 tsp dried Thyme or 2 tsp fresh, stripped
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Directions: |
Directions:Adjust racks to top and middle positions and preheat oven to 450 degrees, Wash and Dry all produce. Dice potatoes into 1/2” pieces. Strip Thyme if using fresh and halve, peel and finely chop shallot.
Toss potatoes on one side of a baking sheet with a drizzle of olive oil, half the chopped thyme, and a pinch of salt and pepper, Toss carrots on empty side of baking sheet with a drizzle of oil, salt and pepper. Roast on top shelf, tossing halfway through, until tender and crisped, 20-25 minutes.
While veggies roast, pat pork dry with paper towels, season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes (it’ll finish cooking in the next step). Transfer to a second baking sheet.
Roast pork on middle rack until cooked through, 10-12 minutes. Transfer to a cutting board and let rest a few minutes, then thinly slice cross-wise.
MAKE PAN SAUCE: Meanwhile, heat a drizzle of olive oil in pan using pan used for pork over medium heat, Add shallot and remaining chopped thyme. Cook, stirring until softened, 1–2 minutes. Stir in stock concentrate, vinegar, jam, and 1/4 cup water. Simmer until thick and saucy, 2–3 minutes. Remove pan from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
Divide potatoes, carrots and pork between plates. Drizzle pan sauce over pork and serve. |
Personal
Notes: |
Personal
Notes: This is a Hello Fresh food delivery service recipe. Penzey Spices has a chicken stock concentrate. I used Better Than Bullion” chicken stock from the grocery store. Fig jam can be difficult to find, or expensive. Whole Foods probably has it. I purchased Fig Butter at Wayne’s Country Market in Lexington. It’s in the jam/jelly aisle in a jam jar. This is two large servings. For four, just double everything.
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