Apricot pork with veggies

Making:

Tenderloin with Apricot shallot sauce and roasted veggies

1 serving prepared

Here's what I have:

5.8 oz Pork tenderloin

7.2 oz Cauliflower

4.9 oz Brussel sprout

0.9 oz Shallot

1.2 oz Apricot jam

1 oz White wine vinegar

2 oz Chicken stock

0.3 oz Avocado oil

Pork seasoning: 1/4 tsp each

Salt

Pepper

Onion, powder

Paprika

Garlic powder

Preparation:

The oven is preheated to 425°

The vegetables were coated in a bit of avocado oil along with some salt and pepper. The pork tenderloin was seasoned all over with the seasoning mix and set aside.

After heating up a nonstick oven safe Pan the vegetables were added on one side and the tenderloin placed on the other side. The tenderloin was browned for a total of 6 minutes before placing the pan in the oven for 15 mins.

To make the sauce, the shallots and garlic was heated up with a splash of vegetable stock until soft. The apricot jam, chicken stock and vinegar were added and cooked until reduced.

The plate!

- Kris

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