Skip to main content

Try it out: Hellofresh 6

Reviewing: Sweet & Smoky pork tenderloin with apple carrot slaw mashed potatoes & Cherry sauce

1 serving prepared 

Here's what you get:

Scallions (not pictured)
White wine vinegar 
Yukon Gold potatoes 
Smoky cinnamon paprika spice 
Cherry Jam 
Mayonnaise 
Shredded carrots 
Pork tenderloin 
Hudson River Fruit Snapdragon Apple 
Sour cream

The slaw:
Since you don't have to shred the carrots yourself this is relatively easy, you just have the wet components to combine with the carrots. 

The Apple comes in later in the process. Likely so it won't oxidize but I sliced mine early and set aside the larger chunks in some lime water. They kept just fine while I finished the rest of the process and were added last.

The protein:
This was straightforward, you just salt, pepper, add spice to the pork loin and pop it in the oven. The flavor came out very nice.

The potatoes:
While the pork was cooking I got the potatoes going, they cook fairly quickly and the finishing process was easy as well.

The sauce:
The directions were easy,  combine wet ingredients with some of the spice then microwave for a few seconds then set aside. I decided to reduce it in a pan and I'm glad I did because it wasn't as crazy runny anymore which I preferred.

The plate:

This one was pretty great like the others that have sauce. I wonder what it would be like to swap out the Cherry for maple syrup. I think that would pair well with the Smoky paprika too. 

The slaw was great and I really enjoyed the apple. It was a good combination of tart and sweet. The potato was a repeat from other dishes I've tried so I enjoyed them. I might swap them for broccoli if I make it again.

- Kris
Labels:

Comments

Post a Comment

Popular posts from this blog

Orange ginger sesame burger with roasted veggies.

Making: Orange ginger sesame burger with roasted veggies. 1 serving prepared  Here's what I have: Burger and topping mix: 1 tsp Orange Ginger Spice blend  2 tsp Scallion whites  1/2 tsp Concentrated beef stock  1 tsp Ginger paste  2 tbsp Tamari Gluten-free pretzel crumbs 1 tsp honey  The rest:   5 oz Ground pork  2 tbsp Sesame seed  1/4 cup White onion  1/4 cup Russet potato  1/4 cup Carrot  Scallion greens  Preparation: Preheat oven to 425 degrees F. The ingredients for the topping and burger mix were placed in a food processor and blend it until well-mixed. Half will go into the patty and half to the topping. The patty: 1 tbsp of sesame seeds, gf crumbs and half of the mix was added to the ground pork. A patty was formed and set aside.  The potatoes and carrots were drizzled in avocado oil and baked 425 degrees for 25 minutes.  When the vegetables hit the 15-minute Mark of cooking I got a n...
Post a Comment
Read more

Dinner winner, Cilantro chicken rice bowl with black beans and tomato

I was inspired by a budget bytes post (link below) and decided to make this dish with some of the things I have around the kitchen. One serving was prepared. Here's what I have: 1/4 tsp Onion  1/4 tsp Paprika  1/4 tsp Garlic  1/4 tsp Celery salt  1/4 tsp Pepper  1/4 tsp Cumin  1/4 tsp Butter  4.5 oz Chicken sliced thin 1/4 cup Jasmine rice - 1/2 cup water 1 tbsp White onion   1 tbsp Green onions  1/4 cup Cherry tomatoes 1/4 cup Cilantro  1/4 cup Black beans  4 tbsp Lime juice  (not pictured) 1.5 oz sourcream 1 oz chicken stock  The rice was prepared first since it takes the longest. To finish I added 1 tbsp lime juice and some cilantro and set it to the side.  To top the dish 1.5 oz of sourcream, 1tbsp lime juice and some cilantro were combined. Next I began warming the beans on low in a small pot and got the cast iron pan going for the chicken. The white onion and butter were added to the pan first, ...
Post a Comment
Read more

Shrimp Cilantro Lime Time

Making: Cilantro lime shrimp salad  1 serving prepared Here's what I have: 11 oz Shrimp  2 cups Mixed salad greens  1/4 cup Cucumber  1 dmall Roma tomato diced 2 tbsp Cilantro  Salt  Pepper  1 tsp Honey  1 tsp Garlic paste  1 Lime  1/4 cup Shallot Preparation: The tomato, cucumber, half of the shallots and Cilantro were combined with the juice from half of the lime and a little bit of salt and pepper. I set them aside starring them occasionally while preparing the shrimp. In a non-stick pan I cooked the shrimp for about 2 minutes. At this point I added the rest of the shallot, cilantro, juice from the other lime half, the honey and Ginger. The rest of the salt and pepper was added last. This was mixed well and heat turned down low to finish cooking. Total time 8 minutes.  To Plate, the salad greens were put into the bowl first followed by the tomato cucumber mix and in the shrimp. The plate! - Kris...
Post a Comment
Read more