Jammy Pork Tenderloin

Name: Jammy Pork Tenderloin with Shallot-Thyme Pan Stuffing & Roasted Green Beans
Yield: 2 servings
Ingredients: 6 oz Green Beans; 1/4 oz Thyme; 2 unit Chicken Stock Concentrate; 12 oz Pork Tenderloin; 1 unit Fig Jam; 1 unit Demi-Baguette; 2 1/2 oz Celery; 1 unit Shallot; tsp Salt, tsp; tsp Black Pepper, tsp

with Shallot-Thyme Pan Stuffing & Roasted Green Beans

By Recipe0 System

Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner...what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork tenderloin with custardy shallot-thyme pan stuffing (psst—that’s stuffing made in a pan!) and crisp roasted green beans. To finish things off, the pork is drizzled with a life-affirming fig jam sauce. Talk about a dream come true!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
1/4 oz Thyme
2 unit Chicken Stock Concentrate
12 oz Pork Tenderloin
1 unit Fig Jam
1 unit Demi-Baguette
2 1/2 oz Celery
1 unit Shallot
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 450 degrees. Wash and dry all produce.

Halve, peel, and thinly slice shallot. Thinly slice celery. Strip thyme leaves from stems; mince leaves until you have 1 tsp. Dice baguette into ½-inch pieces.

In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water.

4 SERVINGS: Mince thyme leaves until you have 2 tsp. Use ½ cup water.
2

Pat pork* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned on all sides, 4-8 minutes. Remove pan from heat.

Transfer pork to one side of a baking sheet.
3

Toss green beans on opposite side of sheet from pork with a drizzle of olive oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are browned and tender, 12-15 minutes. Remove from oven and let pork rest at least 5 minutes.
4

Heat 2 TBSP butter and a drizzle of olive oil in a large pan over mediumhigh heat. Add baguette; toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in same pan over medium-high heat. Add celery and shallot; cook until tender, 3-5 minutes. Season with salt and pepper. Add minced thyme and baguette. Stir in stock mixture until absorbed, 1-2 minutes. Turn off heat; cover to keep warm.

4 SERVINGS: Use 3 TBSP butter.

TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.
5

While pork rests, heat pan used to sear pork over medium-high heat. Add jam, ¼ cup water, and remaining stock concentrates. Bring to a boil and cook, stirring occasionally, until reduced, 2-3 minutes.

Remove from heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

4 SERVINGS: Use 1/3 cup water and 2 TBSP butter.
6

Thinly slice pork crosswise.

Divide pork, green beans, and stuffing between plates. Spoon pan sauce over pork and serve.

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