IN THE KIT
12 ozpork tenderloin
1 ozherb blend
8 ozcherry balsamic sauce
1 ozfresh thyme
Salt & pepper
Kitchen Items Needed
2 baking sheets
Preheat oven to 450º;
Cut potatoes in half lengthwise then into 1/4 inch slices;
Pat pork dry & season all over with salt & pepper;
Remove leaves from stems & roughly chop parsley.
Remove from stems & roughly chop thyme.
Peel skin & thinly slice shallots.
Toss potatoes on a baking sheet with a drizzle of oil, thyme, & a pinch of salt & pepper. Roast in the oven until tender & 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. Add pork to pan & cook, turning occasionally, until browned all over, 6-8 minutes. Transfer to another baking sheet & let roast in oven to desired doneness, 8-12 minutes.
While pork cooks, toss broccoli in a medium bowl with a drizzle of oil & a pinch of salt & pepper. Carefully remove potatoes from oven after they have roasted 10 minutes. Give them a toss & push toward one side of sheet. Spread broccoli on other side of sheet. Return to oven & roast until potatoes are done & broccoli is tender & lightly crisped, 12-15 minutes more.
Lower heat under pan used for pork to medium & add shallot & a drizzle of oil. Cook, tossing, until lightly browned, 4-5 minutes. Add cherry balsamic sauce & simmer for 1-2 minutes. Season with salt & pepper.
After pork is done roasting, return pan to medium heat. Add pork & 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 & drizzle with remaining glaze in pan, garnish with parsley. Serve with broccoli & potatoes.