vscson – Page 28 – It's Good Though…

Sweet & Smoky Pork Tenderloin

May 10, 2023 vscson Comments 0 Comment

with Roasted Broccoli, Mashed Potatoes & Cherry Sauce

Yield: 2

Cinnamon Paprika Spice – A little something smoky and sweet to amp up the flavor of tender roasted pork. Our trick for the creamiest-ever mashed potatoes? Always save a scoop of potato cooking liquid before draining. Adding a few splashes of that starchy liquid while mashing helps your potatoes reach a smooth consistency.

Pork & vegetable:

2scallions
8oz broccoli florets
12oz pork tenderloin
1TBS smoky cinnamon paprika spice

Sauce:

¼tsp smoky cinnamon paprika spice
4TBS cherry jam
2½tsp white wine vinegar
1TBS butter

Mashed potatoes:

12oz potatoes, mixed baby
2TBS sour cream
2TBS butter
2tsp cooking oil
2tsp olive oil

Cook potatoes:

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

Dice potatoes into ½-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

Keep covered off heat until ready to mash.

Prep & roast broccoli:

Trim and thinly slice scallions.

Cut broccoli florets into bite-size pieces if necessary. Toss on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes.

Roast pork:

Meanwhile, pat pork dry with paper towels, rub with a large drizzle of olive oil.

Season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl for the next step, rub pork all over with remaining Cinnamon Paprika Spice.

Place pork on a second baking sheet and roast on middle rack until cooked through, 18-20 minutes.

Transfer to a cutting board to rest for at least 5 minutes.

Make sauce:

To bowl with reserved Cinnamon Paprika Spice, add jam and half the vinegar (save the rest for another use), stir to combine.

Microwave until warm, 30-60 seconds. Stir in 1 TBS butter until melted. Season with salt and pepper.

Mash potatoes:

Mash drained potatoes until smooth, stir in scallions, sour cream, and 1 TBS butter.

If needed, stir in reserved potato cooking liquid a splash at a time until potatoes are creamy.

Season with salt and pepper.

Finish & serve:

Slice pork crosswise. Divide pork, mashed potatoes, and broccoli between plates. Drizzle sauce over pork and serve.

Smoky Cinnamon Paprika Spice Blend

1part ground cloves ¼ tsp
8parts onion powder 2 tsp
8parts ground cinnamon 2 tsp
6parts smoked paprika 1½ tsp
16parts mustard powder 4 tsp
24parts sweet paprika 6 tsp
24parts sugar 6 tsp

Creamy Dijon Dill Chicken

May 9, 2023 vscson Comments 0 Comment

with Roasted Potatoes & Green Beans

Yield: 2

A drizzly herb and Dijon concoction, draped across pan-seared chicken, roasted potatoes, and green beans.
Prep: 10 Cook: 30

12oz potatoes
¼oz dill
10oz chicken cutlets
6oz green beans
1oz chicken stock concentrate
3TBS sour cream
2tsp Dijon mustard
salt & pepper
1TBS cooking oil
1TBS butter

Prep:

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

Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

Roast potatoes:

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack, tossing halfway through, until lightly browned and tender, 20-30 minutes.

Cook chicken:

While potatoes roast, pat chicken dry with paper towels, season all over with salt and pepper.

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

Turn off heat, transfer to a cutting board and set aside to rest. produce.

Roast green beans:

While chicken cooks, trim green beans if necessary, toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on middle rack until tender, 10-16 minutes.

Make sauce:

Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water, bring to a simmer over medium-high heat, 1- to 2-minutes.

Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.

Stir in 1 TBS butter and any resting juices from chicken. Season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Hoisin-Glazed Pork Tenderloin

May 9, 2023 vscson Comments 0 Comment

with Scallion Rice, Ponzu Roasted Green Beans & Sriracha Mayo

Yield: 2

Pork tenderloin glazed with a blend of hoisin sauce and garlic powder for a sticky-sweet result. Paired with fluffy rice, ponzu roasted green beans, and spicy (or not) mayo.
Prep: 5 Cook: 35

2scallions
1tsp garlic powder
3TBS mayonnaise
1TBS sesame seeds
6oz green beans
2TBS hoisin sauce
½cup jasmine rice
10oz pork tenderloin
1tsp sriracha
6ml ponzu sauce
salt & pepper
1TBS cooking oil
1TBS butter

Prep & make glaze:

Adjust rack to middle position and preheat oven to 450°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Trim green beans if necessary.

In a small microwave-safe bowl, combine hoisin, ¼ tsp garlic powder, and 1 TBS water. (You’ll use more garlic powder later.) Microwave until warmed through, 30 seconds.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites, cook until softened, 1 minute.

Stir in rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Sear pork:

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

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

Tip: For easy cleanup, line sheet pan with foil or parchment first.

Roast pork & green beans:

On opposite side of sheet from pork, toss green beans with a drizzle of oil, salt, and pepper.

Roast on middle rack until pork is cooked through and green beans are tender, 10-16 minutes.

In the last 3- to 5-minutes, remove sheet from oven, carefully pour half the hoisin glaze (save the rest for serving) over pork, turning to coat. Return to oven until glaze is tacky. Transfer pork to a cutting board. Let rest at least 5 minutes, then thinly slice crosswise.

Make sriracha mayo:

Meanwhile, in a second small bowl, combine mayonnaise, remaining garlic powder to taste, and as much Sriracha as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and season with salt and pepper. Toss green beans with ponzu and half the sesame seeds.

Divide rice, green beans, and pork between plates. Drizzle pork with remaining hoisin glaze, drizzle everything with as much Sriracha mayo as you like. Top with scallion greens and sesame seeds as you like. Serve.

Beef Tenderloin with Tangy Shallot Sauce

May 9, 2023 vscson Comments 0 Comment

with Crispy Fingerlings & Broccoli Salad

Yield: 2

A super tender cut of beef with a tangy-sweet shallot sauce and a side of crispy fingerling potatoes plus a roasted broccoli and mixed greens salad with a bright pickled shallot dressing.
Prep: 10 Cook: 45

12oz fingerling potatoes
1shallot
2oz chicken stock concentrates
10oz beef tenderloin steak
8oz broccoli florets
5tsp red wine vinegar
2tsp Dijon mustard
2oz plum jam
2oz mixed greens
salt & pepper
1tsp sugar
3TBS olive oil
1TBS cooking oil
1TBS butter

Start potatoes & prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Halve potatoes lengthwise. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain well and return potatoes to pot.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Halve, peel, and thinly slice shallot, finely chop a few slices until you have 1½ tsp.

Roast broccoli:

While potatoes cook, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 12-15 minutes.

Cook beef:

Pat beef dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add beef and cook to desired doneness, 4- to 7-minutes per side.

Turn off heat, transfer to a cutting board.

Tip: Cover with foil to keep warm. Rinse and wipe out pan.

Make pickles & dressing:

Meanwhile, in a small microwave-safe bowl, combine half the vinegar (you’ll use more later), 1 tsp sugar, ½ tsp water, salt, and pepper. Stir in sliced shallot, then cover with plastic wrap. Microwave for 1 minute. Remove plastic wrap and transfer 1 TBS pickling liquid to a separate small bowl.

To bowl with pickling liquid, whisk in mustard and 2 TBS olive oil. Season dressing with salt and pepper to taste.

Finish potatoes:

Add 1 TBS olive oil to pot with drained potatoes. Place pot over medium-high heat and cook, stirring, until potato skins are crisp and browned, 3- to 5-minutes.

Turn off heat, season with salt and pepper.

Make sauce:

Heat a drizzle of oil in pan used for beef over medium heat. Add chopped shallot and cook, stirring, until softened, 1- to 2-minutes.

Stir in jam, stock concentrates, remaining vinegar, and ¼ cup water. Bring to a simmer, cook, stirring occasionally, until slightly thickened, 2- to 3-minutes.

Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper to taste.

Finish & serve:

In a medium bowl, combine mixed greens, broccoli, pickled shallot (draining first), and as much dressing as you like.

Thinly slice beef against the grain.

Divide beef, potatoes, and salad between plates. Spoon sauce over beef and serve.

Fully Loaded Pork Taquitos

May 4, 2023 vscson Comments 0 Comment

with Pico de Gallo, Creamy Guacamole & Hot Sauce

Yield: 2

Taquitos, also known as rolled-up tacos with a crispy outer shell. We achieve the taquito crunch factor by baking the stuffed tortillas—full of zesty pork and a blend of Mexican cheeses—no messy deep frying required. That golden crust is the perfect canvas for pico de gallo, creamy guacamole, and hot sauce.
Prep: 5 Cook: 30

1onion
1oz Tex-Mex paste (see below)
1lime
4TBS guacamole
10oz ground pork
1tbs southwest spice blend (see below)
6flour tortillas
½cup Mexican cheese blend
1tomato
3TBS sour cream
1tsp hot sauce
salt & pepper
1TBS olive oil
1TBS cooking oil

Prep:

Adjust rack to middle position and preheat oven to 425°F. Line a baking sheet with foil and lightly oil (or coat with nonstick cooking spray). Wash and dry produce.

Halve, peel, and thinly slice onion, mince a few slices until you have 1 TBS.

Cook pork filling:

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced onion, cook for 3 minutes.

Add pork, cook, breaking up meat into pieces, until pork is browned and cooked through and onion is softened, 4- to 6-minutes.

Stir in Southwest Spice Blend, Tex-Mex paste, and 1⁄3 cup water. Simmer until thickened, 2- to 3-minutes. Turn off heat.

Assemble & bake taquitos:

Meanwhile, drizzle tortillas with 1 TBS olive, brush or rub to completely coat on both sides.

Place tortillas on a clean work surface. Once pork filling is done, add a heaping ¼ cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican cheese blend. Roll up tortillas, starting with filled sides, to create taquitos. Place, seam sides down, on prepared sheet.

Tip: Make sure the taquitos are snug on the sheet—this will prevent them from unrolling.

Bake on middle rack until golden-brown and crispy, 8-12 minutes.

Finish & serve:

While taquitos bake, finely dice tomato. Zest and quarter lime.

In a small bowl, combine tomato, minced onion, half the lime zest, and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest, and a squeeze of lime juice. Season with salt and pepper.

Divide taquitos between plates. Top with pico de gallo, creamy guacamole, and hot sauce. Serve.

Southwest Spice Blend

4          parts garlic powder        1 TBS
2          parts cumin                     1½ tsp
2          parts chili powder           1½ tsp

Tex-Mex Paste

6          oz can tomato paste,
3          cups water,
3          TBS vinegar,
1          TBS dried onion flakes,
2          tsp salt (or salt substitute),
2          tsp cornstarch,
½         tsp cayenne pepper,
1          tsp sugar,
¼         tsp onion powder,
1          dash garlic powder

Combine tomato paste with water in a medium sauce pan & whisk until smooth.
Add the remaining ingredients & stir until combined.
Heat mixture over medium-high heat until it begins to boil.
Continue to cook for ~3 mins, stirring often. Remove from heat.
When sauce is cool enough to taste, try it.
When sauce has cooled sufficiently, pour into a sealed container & refrigerate.
Tip:
If the paste is not hot enough for you, add more jalapeños or cayenne, OR add ground red pepper.

Firecracker Meatballs

May 4, 2023 vscson Comments 0 Comment

with Roasted Green Beans & Jasmine Rice

Yield: 2

These meatballs are a game-changer thanks to firecracker sauce—a creamy, spicy, sweet, and savory sauce that’s so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop rice along with crispy roasted green beans. Don’t be surprised when you find yourself swiping up every last drop.
Prep: 10 Cook: 40

2scallions
1½TBS sour cream
1tsp sriracha
¼cup panko breadcrumbs
1thumb ginger
2TBS mayonnaise
2tsp honey
2TBS soy sauce
½cup jasmine rice
10oz ground beef
6oz green beans
salt & pepper
2tsp cooking oil

Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens, mince whites. Peel and mince ginger.

Make firecracker sauce:

In a large bowl, combine mayonnaise, sour cream, honey, 2 tsp soy sauce, and Sriracha to taste. (You’ll use the rest of the soy sauce later.) Set aside.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a big 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.

Form meatballs:

While rice cooks, in a second large bowl, combine beef, panko, scallion whites, ginger, remaining soy sauce, ½ tsp salt, and pepper.

Form into 10-12 1½-inch meatballs.

Roast:

Place meatballs on one side of a lightly oiled baking sheet.

Trim green beans if necessary. Toss on empty side with a drizzle of oil, salt, and pepper.

Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

Finish & serve:

Fluff rice with a fork, season with salt and pepper.

Carefully add meatballs to bowl with sauce, toss to coat.

Divide rice between bowls or plates. Top with meatballs and drizzle with any remaining sauce. Serve green beans on the side. Garnish with scallion greens.

Crispy Buffalo-Spiced Chicken

May 4, 2023 vscson Comments 0 Comment

with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Yield: 2

Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Prep: 5 Cook: 35

12oz carrots
1TBS fry seasoning
¼cup panko breadcrumbs
1tsp hot sauce
12oz potatoes
2scallions
4½TBS sour cream
10oz chicken cutlets
¼oz frank’s seasoning blend
1½oz blue cheese dressing
salt & pepper
2tsp olive oil
1tsp cooking oil
2TBS butter

Prep:

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.

Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.

Make mashed potatoes:

While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.)

Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

Coat chicken:

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

Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper.

Brush one packet sour cream onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & make sauce:

Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.

Serve:

Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining

Moo Shu Pork Bowls

April 26, 2023 vscson Comments 0 Comment

with Cabbage, Scallions & Buttery Rice

Yield: 2

This saucy, sweet, and spicy dish is ready in just 15 minutes—that’s faster than it takes to order delivery! Ground pork is browned with crisp cabbage and scallions, then simmered in a bold, punchy sauce of hoisin, Thai chili sauce, sweet soy glaze, and lime juice. It’s all spooned over buttery rice and garnished with sesame seeds for a nutty crunch. Prepare to be bowled over!
Prep: 5 Cook: 20

2scallions
4oz shredded red cabbage
4TBS sweet soy glaze
1lime
10oz ground pork
2TBS hoisin sauce
1oz sweet Thai chili sauce
½cup jasmine rice
1TBS sesame seeds
salt & pepper
½tsp sugar
1tsp cooking oil
1TBS butter

Cook rice & prep:

Wash and dry produce.

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Thinly slice scallions, separating whites from greens. Quarter lime.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

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

Make stir-fry:

Stir scallion whites and cabbage into pan with pork, cook, stirring occasionally, until just tender, 2- to 3-minutes.

Stir in hoisin, chili sauce, 2½ TBS sweet soy glaze, and ½ tsp sugar until thoroughly combined. Turn off heat.

Taste and season with juice from half the lime, salt, and pepper.

Finish & serve:

Fluff rice with a fork and stir in 1 TBS butter until melted. Season with salt and pepper.

Divide rice between bowls and top with moo shu pork. Sprinkle with scallion greens and as many sesame seeds as you like. Serve with any remaining lime wedges on the side.

Crispy Maple Mustard Chicken

April 26, 2023 vscson Comments 0 Comment

with Roasted Potato Wedges & Carrots

Yield: 2

Crispy panko-coated chicken with a delicious maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots.
Prep: 10 Cook: 35

12oz potatoes
14cup panko breadcrumbs
10oz chicken cutlets
12oz carrots
1TBS fry seasoning
2TBS maple syrup
2TBS Dijon mustard
salt & pepper
1TBS olive oil
2TBS butter

Prep:

Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Season panko:

Place 1 TBS butter in a small microwave-safe bowl, microwave until just melted, 30 seconds.

Stir in half the Fry Seasoning (you’ll use the rest later), a big pinch of salt, and pepper. Add panko and stir until evenly combined.

Make maple mustard:

Place 1 TBS butter in a second small microwave-safe bowl, microwave until just melted, 30 seconds. Add maple syrup, mustard, and a pinch of salt, stir until smooth.

Reserve 1 TBS of the mixture for brushing onto chicken in step 5.

Season veggies:

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper.

On a separate baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of sheet. Swap in asparagus for potatoes.

Coat chicken:

Pat chicken dry with paper towels, season all over with salt and pepper.

Place on opposite side of baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken, then mound seasoned panko on top, pressing to adhere (no need to coat the undersides).

Finish & serve:

Transfer chicken and carrots to middle rack and potatoes to top rack.

Roast until chicken is golden-brown and cooked through and veggies are tender, 15-18 minutes.

Tip: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5- to 7-minutes more.

Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.

Miso Peach Pork Chops

April 26, 2023 vscson Comments 0 Comment

with Ginger Rice & Green Beans

Yield: 2

In less than 5 minutes a delicious pan sauce with aromatic fresh ginger and garlic, umami-packed miso sauce concentrate, and sweet peach jam. It’s drizzled all over seared pork chops, then served with fluffy rice and tender green beans.
Prep: 10 Cook: 30

1thumb ginger
10oz pork chops
1oz peach jam
1clove garlic
1lemon
6oz green beans
½cup jasmine rice
1oz miso sauce concentrate
salt & pepper
4tsp cooking oil
2TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Peel and mince ginger. Trim green beans if necessary. Peel and mince garlic. Zest and quarter lemon.

Cook rice:

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, 30 seconds.

Stir in rice, ¾ cup water, and a big 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.

Cook pork:

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

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4- to 6-minutes per side.

Turn off heat, transfer pork to a plate. Wipe out pan.

Roast green beans:

While pork cooks, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 10-12 minutes.

Make sauce:

Return pan used for pork to medium heat. Add a drizzle of oil, garlic, and remaining ginger. Cook, stirring, until fragrant, 30 seconds.

Add ¼ cup water, jam, and miso sauce concentrate. Cook, stirring, until thickened, 3- to 4-minutes.

Remove pan from heat and stir in 2 TBS butter until melted. Stir in a squeeze of lemon juice to taste.

Finish & serve:

Fluff rice with a fork, stir in lemon zest and a pinch of salt if necessary.

Divide rice, pork, and green beans between plates. Drizzle pork with sauce and serve with any remaining lemon wedges on the side.