A dang food blog

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...

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...

Reviewing: Balsamic Pork with roasted green beans and rosemary potatoes. Serves 2 Here's what you get: Shallot  Yukon Gold potatoes  Green beans  Chicken stock concentrate  Rosemary  Pork tenderloin  Fig Jam  Balsamic vinegar This recipe is largely oven based which is nice if you have a day where you need to multitask. Like the first recipe from this box ingredients were pre-prepped and only one serving was prepared for this recipe. You can find the original recipe on the Hellofresh website. The potatoes:  While all of the potatoes were cut right out of the box I only used about a cup for tonight's dinner. Cooking is fairly easy you just pre-heat your oven,  get them prepared and put them in for the allotted time. I prepped and cooked the potatoes with a bit of shallots until mostly done in a cast iron skillet and removed them to continue on to the next step. *The rest of the prepped potatoes are refrigerated in water to be used ...