Try it out: Hellofresh 2

Reviewing: Balsamic Pork with roasted green beans and rosemary potatoes. Serves 2

Here's what you get:

Shallot

Yukon Gold potatoes

Green beans

Chicken stock concentrate

Rosemary

Pork tenderloin

Fig Jam

Balsamic vinegar

This recipe is largely oven based which is nice if you have a day where you need to multitask. Like the first recipe from this box ingredients were pre-prepped and only one serving was prepared for this recipe. You can find the original recipe on the Hellofresh website.

The potatoes:

While all of the potatoes were cut right out of the box I only used about a cup for tonight's dinner. Cooking is fairly easy you just pre-heat your oven, get them prepared and put them in for the allotted time. I prepped and cooked the potatoes with a bit of shallots until mostly done in a cast iron skillet and removed them to continue on to the next step.

*The rest of the prepped potatoes are refrigerated in water to be used in other dishes at a later date. They keep pretty well for up to a week this way.

The protien:

After removing the potatoes from my cast-iron I salt/peppered and seared the pork on all sides. The searing went pretty quickly and once it was complete I moved the pork to one side of the pan and put the potatoes back on the other side of the pan. Cast iron then went into the oven to finish.

*once done cooking the potatoes and meat were removed from the pan. The meat was separated so that it could rest while the pan sauce was made.

The beans:

The green beans were rolled in a little bit of olive oil, salt, pepper, and onion flakes. These went into the oven last since they cook the quickest and I did end up overcooking them slightly so they shriveled. These would work better steamed and then seasoned in my opinion.

The fig sauce:

The process for making the pan sauce was very easy after Browning the shallots and getting the wet ingredients into the pan it was done just in time for the meat to be fully rested. The instructions call for 1/4 cup of water that you could definitely use more since the sauce itself is very strong. That way you could have a little to the side or to use on something else later.

Finished dish:

I ended up plating this one closer to the suggested picture, mainly because it works well with my square plates.

I would most definitely try this recipe again as all the components were really good the only change I would make is how the beans were cooked. Sweet potatoes would go really well as a substitute for the Yukon gold and would add more color.

-Kris

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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