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Buttery Garlic Herb Chicken

Buttery Garlic Herb Chicken

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with Prosciutto-Wrapped Asparagus & Herbed Potatoes

Yield: 2

Adaped from: Hello Fresh

Garlic-herb buttery chicken with pan sauce accompanied by prosciutto-wrapped asparagus and herbed roast potatoes.
Prep: 5 Cook: 40

  • 12oz potatoes
  • 6oz asparagus
  • 10oz chicken cutlets
  • 5tsp truffle oil
  • 3cloves garlic
  • 2TBS garlic herb butter
  • 2oz prosciutto
  • 1oz chicken demi-glace
  • 4TBS crème fraiche or sour cream
  • salt & pepper
  • 1TBS cooking oil

Roast potatoes & garlic:

Adjust rack to top position and preheat oven to 450°F. Bring garlic herb butter to room temperature. Wash and dry produce.

Dice potatoes into ½-inch pieces, toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

Peel garlic. Place whole cloves in the center of a small piece of foil. Drizzle with oil, season with salt and pepper. Cinch into a packet and place on same sheet.

Roast on top rack until potatoes are browned and tender and garlic is softened, 20-25 minutes. (You’ll add more to the sheet after 15 minutes.)

Prep asparagus:

Trim and discard woody bottom ends from asparagus.

Gather asparagus into four even bundles on a clean work surface. Starting 1 inch from the bottom of the spears, roll up each bundle in a slice of prosciutto, so that the prosciutto covers as much length as possible.

Tip: Tug the prosciutto a little as you wrap to keep it tight around the asparagus.

Roast asparagus:

Once potatoes have roasted 15 minutes, remove from oven. Carefully place wrapped asparagus on empty side. Roast until asparagus are tender and prosciutto is crispy on the bottom, 10 minutes.

Remove from oven, flip wrapped asparagus. Return to oven until crispy all over, 2- to 4-minutes more.

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season generously all over with salt and pepper.

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

In the last 2 minutes of cooking, reduce heat to low, add half the garlic herb butter to pan. Spoon over chicken until coated. Turn off heat, leaving butter in pan, transfer chicken to a cutting board. Tent with foil to keep warm.

Make sauce:

While chicken rests, carefully transfer garlic to a cutting board and mash cloves with a fork until smooth.

Heat pan used for chicken over medium high heat. Stir in demi-glace and ¼ cup water, simmer until slightly thickened, 2- to 3-minutes. Turn off heat.

Stir in crème fraîche and garlic.

Tip: If sauce seems too thick, add water 1 tsp at a time until it reaches a drizzling consistency.

Season with a pinch of salt and pepper if desired.

Finish & serve:

Once potatoes are finished roasting, drizzle with truffle oil to taste, carefully toss to coat.

Divide chicken, wrapped asparagus, and potatoes between plates. Drizzle chicken with as much sauce as you like. Serve with any remaining sauce on the side for dipping.

Beef Tenderloin with Shrimp

Beef Tenderloin with Shrimp

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with Tarragon Cream Sauce

Yield: 2

Adapted from: Hello Fresh

Pan-seared steaks, smooth mashed potatoes and garlic shrimp are cooked to perfection and topped with a creamy Tarragon mustard sauce.
Prep: 5 Cook: 35

  • 12oz beef steak
  • 10oz shrimp
  • ¼oz tarragon
  • 8oz heavy cream
  • 1½tsp black peppercorns, crushed
  • 10oz yellow potato
  • 1TBS Dijon mustard
  • 8oz broccoli, florets
  • 1oz beef broth concentrate
  • ¼oz parsley
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Roast broccoli:

Cut broccoli into bite-sized pieces. Toss broccoli with 1 TBS oil on a parchment-lined baking sheet. Season with salt. Roast in the top of the oven, until golden-brown, 12-14 min. Meanwhile, cut potatoes into ½-inch pieces. Roughly chop parsley and tarragon leaves.

Cook potatoes:

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Meanwhile, drain and rinse shrimp, then pat dry with paper towels. Pat steak dry with paper towels, then sprinkle over peppercorns and season with salt.

Cook steak:

Heat a large non-stick pan over medium-high heat. When hot, add ½ TBS oil, then steak. Pan-fry, until golden, 2- to 3-min per side. Remove pan from heat, then transfer steak to another baking sheet. Roast in the middle of the oven, until cooked to desired done-ness, 5- to 9-min.

Cook shrimp:

Heat the same pan over medium heat. When hot, add 1 TBS oil, then shrimp and half the parsley. Cook, stirring occasionally, until shrimp just turns pink, 3- to 4-min. Season with salt. Transfer shrimp to a plate. Cover with foil to keep warm and set aside.

Make tarragon sauce:

Add 1 TBS butter and swirl the pan to melt. Add broth concentrate, mustard, half the tarragon, ¼ cup cream and ¼ cup water. Stir together, scraping up any browned bits on bottom of pan, until thickened slightly, 1- to 2-min.

Finish and serve:

When potatoes are done, drain. Return to the pot, off heat and mash in ¼ cup cream until smooth. Stir in remaining parsley and season with salt.

Slice steak.

Stir any steak juice from the baking sheet into the sauce.

Divide steak, shrimp, mashed potato, and broccoli between plates.

Spoon sauce over steak. Sprinkle remaining tarragon over plate.

Sesame Soy Beef Bowls

Sesame Soy Beef Bowls

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with Shredded Carrots, Buttery Rice & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Buttery rice is topped with sweet and savory, sesame-soy sauce-glazed beef, plus sautéed carrots and a drizzle of creamy, spicy Sriracha mayo.
Prep: 5 Cook: 20

  • 2scallions
  • 1TBS sesame oil
  • 4TBS sweet soy glaze
  • 2TBS mayonnaise
  • 1tsp sriracha
  • 4oz shredded carrots
  • 10oz ground beef
  • 5tsp white wine vinegar
  • ¾cup jasmine (or brown) rice
  • salt & pepper
  • ¾tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook, prep & mix:

Wash and dry produce.

In a small pot, combine rice, 1¼ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Meanwhile, trim, and thinly slice scallions, separating whites from greens.

In a small bowl, combine mayonnaise with Sriracha to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook veggies:

Heat half the sesame oil (you’ll use the rest in the next step) in a large pan over medium-high heat. Add carrots and scallion whites, cook, stirring occasionally, until slightly softened, 1- to 2-minutes. Season with salt, pepper, and a pinch of sugar.

Transfer to a second small bowl and cover to keep warm.

Cook beef:

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned, 3- to 5-minutes.

Tip: If there’s excess grease in your pan, carefully pour it out.

Stir in half the vinegar, remaining sesame oil, 2½ TBS sweet soy glaze, and ½ tsp sugar. Bring to a simmer and cook until sauce has thickened and beef is cooked through, 2- to 3-minutes.

Remove from heat. Taste and season with salt and pepper if desired.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter, season with salt and pepper.

Divide rice between bowls, top with carrot mixture and sesame soy beef. Drizzle with Sriracha mayo and sprinkle with scallion greens. Serve.

Meatball Soup

Meatball Soup

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with Potatoes, Onions & Peas

Yield: 4 Servings

Adapted from: Bon Appétit

This meatball soup recipe packs beef stew like cozy flavors into a weeknight dinner that takes just one hour to make. Sautéing the beef meatballs until they’re browned all over helps develop the fond on the bottom of the pot, which is key to building flavor. Meanwhile, giving the panko breadcrumbs a quick soak once combined with the other meatball ingredients helps them retain moisture, ensuring juicy meatballs every time—even if you choose to use ground turkey or pork instead.

  • 1large egg
  • 4garlic cloves, finely grated
  • 1cup panko breadcrumbs
  • 4TBS extra-virgin olive oil, divided
  • 1TBS thyme leaves
  • 3tsp Diamond Crystal or 1¾ tsp Morton kosher salt, divided (recipe assumes Morton)
  • freshly ground black pepper
  • 1lb ground beef
  • 1(packed) cup frozen, thawed pearl onions
  • 10oz mushrooms (any kind), torn into bite-size pieces
  • 2TBS double-concentrated tomato paste
  • 1TBS AP flour
  • ⅔cup dry red wine
  • 1lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces
  • 4cups low-sodium beef broth
  • ½cup frozen peas
  • Country-style bread (for serving; optional)


Marinate:

Combine egg, 4 garlic cloves, 1 cup panko breadcrumbs, 2 TBS olive oil, 1 TBS thyme leaves, 1 tsp kosher salt, and ¼ cup water in a medium bowl, season with freshly ground pepper and mix well. Let sit 5 minutes to hydrate.

Add 1lb ground beef to bowl and gently mix until combined.

Meatballs:

Divide and roll meat mixture into ping-pong-size balls (you should have about 20 total).

Heat remaining 2 TBS olive oil over medium-high in a Dutch oven or other large, heavy pot. Cook meatballs, shaking pot to turn meatballs every few minutes, until browned all over, 6–8 minutes. Using tongs or a slotted spoon, transfer meatballs to a plate.

Soup:

Cook 1 cup (packed) frozen, thawed pearl onions and ¼ tsp kosher salt in same pot, stirring occasionally, until slightly softened, about 2 minutes. Add 10 oz mushrooms (any kind), torn into bite-size pieces, and cook, stirring occasionally, until browned, about 5 minutes. Add 2 TBS tomato paste and cook, stirring often, until mushrooms are coated, and tomato paste is slightly darkened in color, about 1 minute. Evenly sprinkle 1 TBS AP flour over and cook, stirring constantly, until mushrooms are coated, about 1 minute.

Pour ²⁄₃ cup dry red wine into pot and cook, scraping up browned bits stuck to bottom of pot, until almost completely evaporated, 1–2 minutes. Stir in 1 lb Yukon Gold potatoes (about 4 medium), peeled, cut into 1″ pieces, then add meatballs, 4 cups beef broth, and remaining ½ tsp kosher salt, season with pepper. Increase heat to high and bring to a boil. Reduce heat, cover pot, and simmer soup, stirring occasionally, until potatoes are fork-tender, 15–20 minutes.

Remove lid and stir in ½ cup frozen peas, continue to simmer until liquid is reduced just slightly, about 5 minutes.

Ladle soup into bowls and serve with country-style bread if desired.

Crab Stuffed Salmon

Crab Stuffed Salmon

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Yield: 2

Adapted from: https://www.cookedbyjulie.com/crab-stuffed-salmon/#recipe

This classic Crab Stuffed Salmon recipe is straightforward and simple. It uses minimal spices and has the sweetness of crab to bring out the flavors of the salmon. The mayo and cream cheese give it a silky texture to prevent it from drying out. Excellent with a side of Parsleyed Potatoes and Green Beans.

😐 The crab is good, but detracts from the salmon. $24 for a small package of lump crab is a complete waste in this dish. The stuffing without the crab would be fine on the salmon. Make crab cakes with the lump crab, neither needs the other.

  • 1lb salmon
  • 1lb lump crab
  • 1TBS mayonnaise
  • 1TBS cream cheese
  • 2tsp grain mustard
  • ½TBS old bay seasoning
  • ½lemon
  • 1egg
  • 1green onion
  • 1TBS parsley
  • ¼cup breadcrumbs
  • salt and pepper to taste
  • Parmesan cheese to taste
  • pinch of paprika
  • pinch of oregano

Adjust oven rack to top shelf. Preheat oven to 425°F.

Prep: Peel and slice the potatoes. Trim beans.

Cook Potatoes:

In a medium pan, add potatoes and cover with 1-inch of water. Add 1 tsp salt and bring to a boil. Cook until tender, 10-14 minutes.

Drain, add 2 TBS butter and mix gently to coat potatoes. Add 2 TBS parsley, mix, cover and set aside off heat.

Make Stuffing:

Beat together the egg, mayonnaise, cream cheese, grain mustard, lemon juice, old bay seasoning, and breadcrumbs.

Fold in the green onions, parsley, and lump crab meat gently, cover and chill for about an hour.

Prep and Cook Salmon:

Season the salmon fillets with salt and pepper and slice salmon filet lengthwise down the center to create space for stuffing.

Stuff Salmon with crab-meat filling and then place on a lightly greased baking sheet.

Grate some fresh Parmesan cheese on top of the crab-meat filling, sprinkle a little oregano and paprika, then place in the oven for about 16 minutes or until fully cooked through.

Serve:

Divide salmon, potatoes and vegetable between plates.

Side dish suggestions:

Vegetables Starches
Green Beans Steamed Parsleyed Potatoes
Asparagus Couscous
Broccoli Baked Potato
Noodles
Pork Penne with Oranges & Walnuts

Pork Penne with Oranges & Walnuts

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Yield: 4 Servings

Adapted from: Cuisine at Home

Pork and orange might sound like an unlikely combination in a pasta dish, but the savory flavor and bursts of fresh orange really intrigue the taste buds in this easy weeknight dinner recipe.

Pasta:

  • 8oz penne

Pork & mushrooms:

  • 6TBS olive oil, divided
  • 12oz pork tenderloin, trimmed, cubed, and seasoned with salt and black pepper
  • 8oz sliced cremini mushrooms
  • ¾cup sliced red onion
  • 1TBS minced fresh garlic

Dressing:

  • ¼cup each fresh lemon and orange juice
  • 1tsp minced orange zest
  • 1cup fresh orange segments
  • ½cup chopped fresh parsley
  • ½cup chopped walnuts, toasted
  • shaved Parmesan (optional)

Pasta:

Cook penne in a pot of boiling salted water according to package directions; drain.

Heat 1 TBS oil in a sauté pan over medium-high.

Pork:

Add pork and sauté until browned and reaches 140, 5–6 minutes, transfer to a plate.

Mushrooms:

Heat 1 TBS oil in the same pan.

Add mushrooms and onion and sauté until mushrooms release their moisture and onion softens, 7–9 minutes.

Add garlic; cook until fragrant, about 1 minute.

Finish:

Return and stir in pork and penne to heat through.

Whisk together remaining 4 TBS oil, lemon juice, orange juice, and zest; season with salt and pepper.

Toss dressing with penne mixture; stir in oranges, parsley, and walnuts.

Top servings with Parmesan.

Skillet Chicken Thighs

Skillet Chicken Thighs

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with Potatoes, Carrots, and Greens

Yield: 2 Servings

Simply Recipes

This bistro-style crispy chicken is braised with carrots, potatoes, and, for good measure, greens in a mustard and lemon seasoned chicken broth. It all comes together easily in a skillet and adds up to a satisfying, flavorful meal.

  • 4bone-in, skin-on, chicken thighs (24 oz)
  • ¼tsp salt
  • ⅛tsp pepper
  • 1TBS olive oil
  • 12oz Yukon Gold potatoes, cut into 1-inch chunks
  • 6oz baby carrots
  • 2whole, unpeeled cloves garlic, smashed with the flat of a knife to break the skin
  • ½bunch Swiss chard
  • 1cups chicken stock
  • ½TBS Dijon mustard
  • finely grated zest of ½ lemon
  • ¼tsp dried thyme
  • lemon juice
  • ¼cup chopped parsley

Preheat the oven to 400˚F.

Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle salt and pepper on both sides.

Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.

Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet (NOT cast iron) set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.

Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches, or use two smaller skillets and divide the ingredients between them.)

Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.

Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.

Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme.

Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.

Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

Silky Sicilian Penne with Chicken

Silky Sicilian Penne with Chicken

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Mushrooms, Zucchini & Tomatoes

Yield: 2

Silky Penne with a rich mushroom stock, a lemony, chive-flecked crème fraîche sauce, zucchini, chicken and tomatoes, and a sprinkling of Parmesan cheese.
Prep: 5 Cook: 30

  • 1zucchini
  • ¼oz chives or scallions
  • 10oz chicken breast
  • 1TBS Italian seasoning
  • 3TBS Parmesan cheese
  • 4oz button mushrooms
  • 4oz grape tomatoes
  • 1lemon
  • 6oz penne pasta (or Cavatappi)
  • 1oz mushroom stock concentrate
  • 4TBS crème fraîche (or sour cream)
  • salt & pepper
  • 1TBS olive oil
  • 1tsp cooking oil
  • 1½TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces. Trim and thinly slice mushrooms. Halve tomatoes. Mince chives or scallions. Quarter lemon. Cut chicken into ¼-inch-thick bite sized slices.

Cook zucchini:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add zucchini, season with salt and pepper. Cook, stirring occasionally, until golden-brown and softened, 4- to 6-minutes.

Cook mushrooms:

Heat a drizzle of olive oil in pan used for zucchini over medium-high heat. Add mushrooms and cook, stirring occasionally, until golden-brown and slightly crispy, 5- to 7-minutes.

Season with salt and pepper. Transfer to bowl with zucchini. Wash out pan.

Cook chicken:

Heat a drizzle of olive oil in pan used for mushrooms over medium-high heat. Add chicken and cook, stirring occasionally, until golden-brown and cooked through 5- to 7-minutes.

Turn off heat, season with salt and pepper. Transfer to bowl with mushrooms and zucchini. Wipe out pan.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1 cup pasta cooking water, then drain.

Make sauce: 

While penne cooks, heat ½ TBS butter and a drizzle of olive oil in pan used for chicken over medium-high heat. Add tomatoes and season with 1 tsp Italian Seasoning, salt, and pepper.  Cook, stirring, until tomatoes are softened, 2- to 4-minutes.

Stir in half the chives and juice from half the lemon.

Reduce heat to low, then stir in stock concentrate and ¼ cup reserved pasta cooking water.

Whisk in crème fraîche, season with salt and pepper.

Finish & serve:

Add zucchini, mushrooms, chicken, and drained penne to pan with sauce, stir to combine. Stir in 1 TBS butter until melted.

Tip: If needed, stir in more pasta cooking water a splash at a time until pasta is coated in a creamy sauce.

Divide pasta between bowls. Sprinkle with Parmesan and remaining chives. Serve with remaining lemon wedges on the side.

Shrimp & Broccoli with Brown Sauce

Shrimp & Broccoli with Brown Sauce

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Yield: 2 Servings

Wok of Life

Shrimp and Broccoli was one of the most often ordered dishes at Wok of Life’s family Chinese restaurant.

  • 12oz shrimp (21-25); peeled, deveined, and butterflied)
  • 10oz broccoli florets
  • ½cup low sodium chicken stock (warmed)
  • ¼tsp granulated sugar (or brown sugar)
  • 2tsp soy sauce
  • ½tsp dark soy sauce
  • 1TBS oyster sauce
  • ½tsp sesame oil
  • ⅛tsp white pepper
  • 2TBS canola oil
  • 2cloves garlic (chopped)
  • 1TBS Shaoxing wine
  • 1½TBS cornstarch (mixed with 2 TBS water)


Prep:

First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil.

Premix sauce:

While that’s happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.

Slurry:

Make a slurry by mixing 1½ TBS cornstarch with 2 TBS water in a small dish. Set aside.

Blanch:

Blanch the broccoli for 30 seconds. Remove and drain.

Let the water return to a boil and blanch the shrimp for 15 seconds. Remove and drain.

The shrimp will be about 60-70% cooked.

Stir-fry:

Heat the wok over high heat. Pour 2 TBS of cooking oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil and add the shrimp and broccoli back to the wok.

Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference.

Serve with steamed white rice!

Mustard Apricot Pork Tenderloin

Mustard Apricot Pork Tenderloin

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with Parmesan Potatoes & Roasted Green Beans

Yield: 2 Servings

Pork Tenderloin with a saucy coating that includes Dijon, apricot jam, and rich chicken stock. Served with sides of crispy Parmesan potatoes and tender roasted green beans.
Prep: 10 Cook: 40

  • 10oz pork tenderloin
  • 1TBS fry seasoning (see below)
  • 12oz potatoes
  • 2TBS apricot jam
  • 4tsp Dijon mustard
  • 1tsp chicken stock concentrate
  • 3TBS parmesan cheese
  • 6oz green beans
  • 10tsp cooking oil
  • 1TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 450°F. Wash and dry produce.

Slice potatoes into ¼-inch-thick rounds.

Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.

Roast potato clusters:

Lightly oil a baking sheet.

In a large bowl, combine potatoes, 2 TBS oil, remaining Fry Seasoning, and a couple big pinches of salt and pepper, toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each).

Roast on middle rack for 10 minutes.

Season beans & sear pork:

Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper, push to one side.

Heat a large drizzle of oil in a medium pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes.

Turn off heat. Transfer pork to empty side of sheet with green beans.

Roast green beans & pork:

Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack.

Place sheet with green beans and pork on top rack.

Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.

Make sauce:

Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water, jam, mustard, and stock concentrate, whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2- to 4-minutes.

Turn off heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Let pork rest 5 minutes after roasting, then slice crosswise.

Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.

Fry Seasoning

  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp paprika