Try it out: Hellofresh 56

Reviewing:

Figgy Balsamic Pork with roasted carrot and green bean.

1 serving prepared

Here's what you get:

Shallot

Yukon Gold potatoes (not pictured/used)

Carrot (not pictured/used)

Chicken stock concentrate

Thyme

Pofk tenderloin

Fig Jam

Balsamic vinegar

Substitutes:

Baby carrots

Brussel sprout

Bacon (not pictured)

The carrots and green beans:

The oven was preheated to 350 degrees on convection setting. The carrots and sprouts were rolled in.0.2 oz Avocado oil and placed in first on a timer set for 30 minutes. In the last couple minutes of cook time I added some leftover bacon to the pan so that the vegetables could take on some of the Bacon fat.

The protein:

The pork was cooked in a non-stick pan for about 7 minutes per side and then it was set to the side while the sauce was being prepared.

The sauce:

To make the sauce the shallots were browned in a non-stick pan along with the Thyme. These were cooked until soft and then the stock concentrate, vinegar, Jan and 1/8 cup of water was added. This was simmered until the sauce was reduced. A quarter tablespoon of butter was added at the end.

The plate:

Fig balsamic dishes are some of my favorites but I didn't want starchy potatoes today so I substituted the carrots and brussel sprouts. At the end I decided to add some leftover bacon chopped into chunks. The sauce as prepared was enough for two cuts of meat but I ended up using the leftovers with the vegetables.

- Kris

Comments

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