Try it out: Hellofresh 5

Reviewing: Pork cutlets with a cranberry pan sauce and rosemary roasted root vegetables.

1 serving prepared 

Here's what you get:

Carrots 

Parsnips 

Rosemary 

Red Onion 

Pork cutlets 

Cranberry Jam 

White wine vinegar 

Chicken stock concentrate

Added: 

Garlic

Scallion (not pictured)

The roasted veggies:

This is a two-part process, the total cook time will be about 30 minutes. I had the carrots and parsnips prepared ahead of time I just needed to chop up the Rosemary and onion. 

*The onion requires you to prep two different ways, one for the veggies and one for the pan sauce.

The protein:

This is pretty straightforward since the pork cutlet isnt very large. It just needs to be cooked on a pan for the allotted time, 6 minutes total. The cutlets were set aside after. 

The sauce:

After removing the pork cutlets from your pan you'll start the sauce. As long as you have everything nearby it's pretty easy to put one item in after the other and reduce.  My sauce didn't come out bright red as pictured, it's likely due yo my using cast iron instead of nonstick or stainles ssteel.

Extras:

I have tons of garlic to use so I  added some to the sauce. Some scallions were added to the final plate for a bit of color. And because, scallions.

The plate:

The flavors of this dish work very well together. The cranberry sauce was not too sweet which I appreciated. It's a recipe I'll be remixing later with a different protein and veggies combination.

Bonus:
Homemade comfort food cream cheese cookies with darkchocolate  :)

- Kris