Cherry Balsamic Pork
with Thyme-Roasted Potatoes and Broccoli
This week’s HelloFresh Hall of Fame recipe is part sweet, part tangy, and all-around delicious, thanks to the jammy, flavorful, stick-to-your-spoon-thick cherry balsamic glaze that our happy cooks absolutely loved the last time we made this recipe. The sides are kept simple, with roasted broccoli and potatoes that allow the pan-seared pork tenderloin to shine. And boy, does it steal the show.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Fingerling Potatoes
1 unit
Shallot
1 teaspoon
Dried Thyme
12 ounce
Pork Tenderloin
8 ounce
Broccoli Florets
5 teaspoon
Balsamic Vinegar
1 tablespoon
Cherry Preserves
Not included in your delivery
4 teaspoon
Vegetable Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes total (we’ll be adding more items to the sheet after 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.
While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Remove potatoes from over after they have roasted 10 minutes. Give them a toss and push toward one side of sheet. Spread broccoli on other side of sheet. Return to oven and roast until potatoes are done and 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 Bonne Maman® Cherry Preserves (we sent more) and 1 TBSP water. Season with salt, pepper, and up to ½ tsp sugar (you may use less to taste). Remove pan from heat and add 1 TBSP butter, stirring to melt.
After pork is done roasting, return pan 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 with remaining glaze in pan. Serve with broccoli and potatoes.
