I thought this meal had a nice little twist to a fairly simple dinner with the cherry preserves. It felt fairly balanced, and it also was one of the meals we received that really didn’t require a lot of prep and could actually be cooked in thirty minutes! Total bonus!
Prep Time: 10 minutes Total Time: 30 minutes Serves: 2 people
Ingredients you need to cook this shit:
- 12 oz. of Fingerling Potatoes
- 1 Shallot
- 1 tsp of dried Thyme
- 12 oz. of Pork Tenderloin
- 8 oz. Broccoli Florets
- 5 tsp of Balsamic Vinegar
- 1 TBSP if Cherry Preserves (Bonne Maman)
- 4 tsp of Olive Oil
- 1/2 tsp of Sugar
- 1 TBSP of butter
Directions to cook this shit:
- Wash and dry all your produce shit. Preheat the oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel and thinly slice shallot. Toss broccoli in a medium bowl with a drizzle of olive oil and salt and pepper.
- Toss potatoes on a baking sheet with a drizzle of olive oil, thyme, and a pinch of salt and pepper. Roast in an oven for 10 minutes.
- Heat a drizzle of 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, 6-8 minutes. Transfer to another baking sheet and let roast in oven to desired doneness, 8-12 minutes.
- When the potatoes are done roasting for 10 minutes, take the baking sheet out and push the potatoes to one side of the sheet. Spread broccoli on other side of the sheet. Return the sheet to the oven and roast until potatoes are done and the broccoli is tender and lightly crisped, 12- 15 minutes more.
- Lower heat under pan used for pork to medium and add shallot and a drizzle of oil. Cook, tossing, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until reduced by half. Stir in 1 TBSP Cherry Reserves and 1 TBSP water. Season with salt, pepper, and up to 1/2 tsp sugar. Remove pan from heat and add 1 TBSP butter, stirring to melt.
- After pork is done roasting, return pan with glaze to medium heat. Add pork and turn to coat in glaze. Hold pork over pan, letting excess glaze drip off, then transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide between plates and drizzle remaining glaze in pan. Serve with broccoli and potatoes.