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baronessekatMeal #2 from Hello Fresh
Recipe: https://www.hellofresh.com/recipes/roasted-pork-tenderloin-59fa003d7cc0c152fe4151b3?week=2017-W49&locale=en-US
12 oz Yukon Gold Potatoes
1 Red Onion
2 cloves Garlic
1 Lemon
1 Zucchini
1/4 oz Cilantro
12 oz Pork Tenderloin
1 pkge Chicken Demi-Glace
1 tbsp butter
Directions:
1. ROAST POTATOES Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into
½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisped, about 25 minutes.
2. PREP Halve, peel, and chop onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with a drizzle of olive oil and a pinch of salt and
pepper.
3. COOK PORK Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning occasionally, until browned all over, about 10 minutes total.
4. ROAST PORK AND VEGGIES Transfer pork to baking sheet with onion and zucchini. Roast in oven until veggies are tender and pork is cooked to desired doneness, 12-15 minutes. Let pork rest 5
minutes after removing from oven. TIP: If veggies finish cooking first, remove from sheet and return pork to oven.
5. MAKE PAN SAUCE Meanwhile, lower heat under pan used for pork to medium and add garlic
and 1 TBSP butter. Once butter is melted and garlic is fragrant, 1-2 minutes later, stir in
demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until
slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of
lemon.
6. PLATE AND SERVE Divide potatoes, onion, and zucchini between plates. Season with salt and
pepper. Drizzle with a squeeze or two of lemon. Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.
Thoughts:
I liked the flavor of the demi-glace. However I have proven yet again that I'm not a fan of zucchini. Luckily I only cooked up half of one. I also only used half the onion - again because I'm not keen on onion other than to add flavor, but not to eat. I left the cilantro off as well.
Doubt I will be excited should this become an option for future meals, but it was ok and filling.
3 out of 5.
Recipe: https://www.hellofresh.com/recipes/roasted-pork-tenderloin-59fa003d7cc0c152fe4151b3?week=2017-W49&locale=en-US
12 oz Yukon Gold Potatoes
1 Red Onion
2 cloves Garlic
1 Lemon
1 Zucchini
1/4 oz Cilantro
12 oz Pork Tenderloin
1 pkge Chicken Demi-Glace
1 tbsp butter
Directions:
1. ROAST POTATOES Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into
½-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and crisped, about 25 minutes.
2. PREP Halve, peel, and chop onion into ½-inch pieces. Mince or grate garlic. Halve lemon. Halve zucchini lengthwise, then slice into ½-inch-thick half-moons. Roughly chop cilantro. Toss onion and zucchini on another baking sheet with a drizzle of olive oil and a pinch of salt and
pepper.
3. COOK PORK Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning occasionally, until browned all over, about 10 minutes total.
4. ROAST PORK AND VEGGIES Transfer pork to baking sheet with onion and zucchini. Roast in oven until veggies are tender and pork is cooked to desired doneness, 12-15 minutes. Let pork rest 5
minutes after removing from oven. TIP: If veggies finish cooking first, remove from sheet and return pork to oven.
5. MAKE PAN SAUCE Meanwhile, lower heat under pan used for pork to medium and add garlic
and 1 TBSP butter. Once butter is melted and garlic is fragrant, 1-2 minutes later, stir in
demi-glace and ½ cup water, scraping up any browned bits from bottom of pan. Simmer until
slightly reduced, 3-4 minutes. Remove pan from heat. Season with pepper and a squeeze of
lemon.
6. PLATE AND SERVE Divide potatoes, onion, and zucchini between plates. Season with salt and
pepper. Drizzle with a squeeze or two of lemon. Slice pork, then arrange on top of potatoes and veggies. Drizzle with pan sauce and garnish with cilantro.
Thoughts:
I liked the flavor of the demi-glace. However I have proven yet again that I'm not a fan of zucchini. Luckily I only cooked up half of one. I also only used half the onion - again because I'm not keen on onion other than to add flavor, but not to eat. I left the cilantro off as well.
Doubt I will be excited should this become an option for future meals, but it was ok and filling.
3 out of 5.
