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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

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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