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Cherry Balsamic Chicken

Cherry Balsamic Chicken

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with Almond Couscous & Roasted Carrots

Yield: 2

A saucy coating that includes glossy cherry jam and balsamic pan sauce—because why choose one of these ingredients when you could both? Add to that a side of almond-studded couscous and roasted carrots.
Prep: 15 Cook: 35

  • 1clove garlic
  • ½oz sliced almonds
  • 5tsp balsamic vinegar
  • 9oz carrots
  • 2scallions
  • 2½oz Israeli couscous
  • 10oz chicken cutlets
  • 1oz chicken stock concentrate
  • 1oz cherry jam
  • salt & pepper
  • 5tsp olive oil
  • 3TBS butter

Prep:

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

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

Make almond couscous:

Melt 1 TBS butter in a small pot over medium-high heat. Add almonds, cook, stirring, until lightly browned, 2- to 3-minutes.

Add garlic, couscous, and a pinch of salt, cook for 30 seconds.

Stir in ¾ cup water and cover. Bring to a boil, then reduce heat to low. Simmer, covered, until couscous is tender, 6- to 8-minutes. Drain any excess water from pot if necessary.

Keep covered off heat until ready to serve.

Roast carrots:

Meanwhile, toss carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on middle rack until browned and tender, 20-25 minutes.

Cook chicken:

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

Heat a large drizzle of olive 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 to rest.

Make sauce:

Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and cook for 1 minute.

Pour in vinegar, stock concentrate, jam, and ¼ cup water, whisk to combine. Bring to a simmer and cook until thickened, 1- to 2-minutes.

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

Finish & serve:

Stir 1 TBS butter into pot with couscous, season with salt and pepper.

Thinly slice chicken crosswise.

Divide couscous, chicken, and carrots between plates. Top chicken with sauce. Garnish with scallion greens and serve.

Sesame Soy Pork Bowls

Sesame Soy Pork Bowls

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with Sriracha Mayo, Cilantro & Crispy Onions

Yield: 2

Buttery, lime-laced jasmine rice topped with saucy ground pork and tender carrots. It’s all drizzled with a delectable Sriracha mayo, then topped with crispy fried onions and fresh cilantro.
Prep: 5 Cook: 30

  • ¾cup jasmine rice
  • 1tsp sriracha
  • 1½oz sesame dressing
  • 1lime
  • 10oz ground pork
  • 2TBS mayonnaise
  • 4oz shredded carrots
  • 4TBS sweet soy glaze
  • 1oz crispy fried onions
  • ¼oz cilantro
  • salt & pepper
  • ½tsp sugar
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

In a small pot, combine rice, 1¼ cups 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.

Prep & mix mayo:

While rice cooks, wash and dry produce.

Zest and quarter lime. Roughly chop cilantro.

In a small bowl, combine mayonnaise with Sriracha to taste.

Cook pork:

Heat a drizzle of oil in a large pan over medium-high heat. Add pork and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 3- to 4-minutes.

Stir in carrots, sesame dressing, 2½ TBS sweet soy glaze, and ½ tsp sugar. Note: Be sure to measure the sweet soy glaze, we included more. Cook until carrots are softened, pork is cooked through, and sauce has thickened, 2- to 4-minutes more. Taste and season with salt and pepper. Turn off heat.

Finish & serve:

Fluff rice with a fork, stir in lime zest and 1 TBS butter. Season with salt and pepper.

Divide rice between bowls, top with pork mixture and any remaining sauce from pan. Drizzle with Sriracha mayo. Sprinkle with crispy fried onions and cilantro. Serve with lime wedges on the side.

Pepper Jam Pork Tenderloin

Pepper Jam Pork Tenderloin

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with Kale & Sweet Potato Jumble

Yield: 2

Pork tenderloin in a lush pan sauce. Red pepper jam, which adds a tangy, sweet-savory flavor, while sour cream adds a touch of tart. Served with a tangle of sauteed kale with roasted sweet potatoes and red onions.
Prep: 10 Cook: 35

  • 2sweet potatoes
  • 10oz pork tenderloin
  • 1oz chicken stock concentrate
  • 1red onion
  • 4oz kale
  • 1tsp smoked paprika
  • 1oz red pepper jam
  • 1½TBS sour cream
  • salt & pepper
  • 1tsp olive oil
  • 1TBS cooking oil

Prep:

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

Dice sweet potatoes into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges. Remove and discard any large stems from kale, chop into bite-size pieces.

Roast veggies:

Toss sweet potatoes and onion on one side of a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the pork then).

Cook pork:

Pat pork dry with paper towels, season all over with paprika, salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 4- to 8-minutes.

Once veggies have roasted for 10 minutes, carefully transfer pork to opposite side of sheet. Roast until pork is cooked through and veggies are tender, 10-12 minutes.

Tip: If pork is done before veggies, remove from sheet and roast veggies 5 minutes more. Transfer pork to a cutting board.

Cook kale & make sauce:

Meanwhile, heat a drizzle of oil in a second large pan over medium heat. Add kale, 2 TBS water, and a pinch of salt and pepper. Cook, stirring occasionally, until tender, 5- to 7-minutes. Remove from heat.

Heat pan used for pork over medium heat. Add jam, stock concentrate, and ¼ cup water. Cook, stirring occasionally, until thickened, 3- to 4-minutes.

Remove from heat, stir in sour cream and season with pepper.

Tip: If sauce seems too thick, stir in a splash of water.

Mix veggies:

Transfer sweet potatoes and onion to pan with kale. Cook over medium heat until warmed through, 1- to 2-minutes. Taste and season with salt and pepper.

Serve:

Thinly slice pork crosswise.

Divide veggies between bowls, top with pork. Spoon sauce over pork and serve.

Tunisian-Spiced Meatballs

Tunisian-Spiced Meatballs

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with Apricot Glaze, Roasted Carrots & Scallion Couscous

Yield: 2

Savory-sweet apricot glaze and fluffy, lemon-scented couscous. The meatballs themselves are seasoned with warm Tunisian spices. As a bonus, there’s a side of tender, roasted carrots.

  • Prep:10 Cook: 35
  • 12oz carrots
  • 4TBS apricot jam
  • 10oz ground beef
  • 2scallions
  • 1lemon
  • 2oz chicken stock concentrates
  • 2½oz Israeli couscous
  • ¼cup panko breadcrumbs
  • 1TBS Tunisian spice blend (See below)
  • kosher salt
  • black pepper
  • 1TBS cooking oil
  • 2TBS butter

Prep & mix glaze:

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

Wash and dry produce.

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

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

Zest and quarter lemon.

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

Roast carrots:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes.

Cook couscous:

Meanwhile, melt 1 TBS butter in a small pot over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Stir in ¾ cup water and remaining stock concentrates. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.

Mix & form meatballs:

While couscous cooks, in a large bowl, combine beef, scallion whites, panko, Tunisian Spice, and ¾ tsp salt. Season with pepper. Form into 10-12 1½-inch meatballs

Cook & glaze meatballs:

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.

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

Pour in jam mixture and bring to a simmer, then reduce heat to medium. Cover and cook until meatballs are cooked through and glazed, 5 minutes more. Stir in a squeeze of lemon juice to taste.

Tip: If glaze is too thick, add a splash of water.

Finish & serve:

Fluff couscous with a fork, stir in lemon zest, half the scallion greens, and 1 TBS butter. Season with salt and pepper. Divide couscous, carrots, and meatballs between plates. Top meatballs with remaining glaze from pan and remaining scallion greens. Serve with any remaining lemon wedges on the side.

Tunisian Spice Blend

  • 4parts ground caraway seed 1 tsp
  • 4parts ground coriander 1 tsp
  • 4parts smoked paprika 1 tsp
  • 4parts turmeric 1 tsp
  • 4parts chili powder 1 tsp
  • 4parts garlic powder 1 tsp
  • 1part cayenne pepper ¼ tsp
  • 1part cinnamon ¼ tsp
  • 1part ground black pepper ¼ tsp
Sun-Dried Tomato Meatloaves

Sun-Dried Tomato Meatloaves

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with Onion Couscous & Roasted Carrot-Zucchini Jumble

Yield: 2

Baked on a sheet pan, with craggy edges for crisping and browning. Filled with chewy bits of sun-dried tomato that burst with tangy, savory flavor. Then smothered in a creamy onion sauce. The meatloaves are accompanied by roasted carrots and zucchini, plus buttery couscous.
Prep: 10 Cook: 35

  • 6oz carrots
  • 1onion
  • 1tbs Italian seasoning
  • 2tbs cream cheese
  • 1zucchini
  • 1½oz sun-dried tomatoes
  • ¼cup panko breadcrumbs
  • 10oz ground beef
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • salt & pepper
  • ¼tsp sugar
  • 2tsp olive oil
  • 2tsp cooking oil
  • 2TBS butter

Prep:

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

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and halve zucchini lengthwise, cut crosswise into ½-inch-thick half-moons. Finely chop sun-dried tomatoes. Halve, peel, and finely dice onion.

Roast veggies:

Toss carrots and zucchini on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then).

Season & form meatloaves:

Meanwhile, in a medium bowl, combine panko with 1 TBS water, mix with your hands until pasty. Add beef, Italian Seasoning, half the sun-dried tomatoes, 2 TBS onion, ½ tsp salt, and pepper, mix to combine.

Form beef mixture into two 1-inch-tall loaves.

Bake meatloaves:

Once veggies have roasted 5 minutes, remove sheet from oven. Add meatloaves to empty side of sheet.

Return to top rack, roast until veggies are browned and tender and meatloaves are cooked through, 15-18 minutes.

Cook couscous:

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous and half the remaining onion, cook, stirring, until couscous is lightly toasted, and onion is softened, 4- to 6-minutes.

Stir in ¾ cup water, bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat a drizzle of oil in a small pan over medium-high heat. Add remaining onion and remaining sun-dried tomatoes, cook, stirring occasionally, until softened, 3- to 5-minutes. Season with a pinch of salt and pepper.

Add half the stock concentrates, ½ cup water, and ¼ tsp sugar, cook, stirring occasionally, until thickened, 2- to 4-minutes.

Turn off heat. Stir in cream cheese until smooth. Season with salt and pepper to taste.

Finish & serve:

To pot with couscous, stir in 1½ TBS butter and remaining stock concentrate. Taste and season with salt and pepper.

Divide meatloaves, couscous, and roasted veggies between plates. Drizzle meatloaves with as much sauce as you like. Serve with any remaining sauce on the side.

Garlic Butter Shrimp Scampi

Garlic Butter Shrimp Scampi

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over Spaghetti with Roasted Broccoli

Yield: 2

Sautéed tender shrimp is tossed with crispy roasted broccoli al dente spaghetti with plenty of lemon and butter. Add a little homemade garlic butter with lemon zest and Parmesan to form the base for an easy yet worthy sauce. Finished with a bit of heat from chili flakes.
Prep: 10 Cook: 30

  • 8oz broccoli florets
  • 6oz spaghetti or angel hair
  • 10oz shrimp
  • 1lemon
  • 2cloves garlic
  • 3TBS parmesan cheese
  • 1tsp chili flakes
  • 1oz seafood stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 3TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F (Note: Not needed if you will steam broccoli). Bring a large pot of salted water to a boil. Wash and dry produce.

Cut broccoli florets into 1-inch pieces if necessary. Zest and quarter lemon. Peel and mince or grate garlic.

Roast broccoli:

Toss broccoli on a baking sheet with a drizzle of olive oil, salt, and pepper.

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

Cook pasta:

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

Reserve ½ cup pasta cooking water, then drain.

Make garlic butter:

While pasta cooks, place 3 TBS butter in a small microwave-safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan (save the rest for serving), a pinch of garlic, and a pinch of chili flakes if desired. Mash with a fork to combine. Season with salt and pepper.

Cook shrimp:

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2- to 4-minutes.

Finish & serve:

To pan with shrimp, add drained spaghetti, broccoli, stock concentrate, garlic butter, and ¼ cup reserved pasta cooking water. Toss until everything is thoroughly coated in sauce. Add a squeeze or two of lemon juice to taste. Season with salt and pepper.

Divide pasta between bowls and top with remaining Parmesan and a pinch of chili flakes if desired. Serve with any remaining lemon wedges on the side.

Creamy Dill Pork Tenderloin

Creamy Dill Pork Tenderloin

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with Couscous & Green Beans

Yield: 2

succulent pork tenderloin with roasted green beans and savory couscous. To finish things off, the pork is drizzled with a life-affirming creamy dill sauce.
Prep: 5 Cook: 30

  • 6oz green beans
  • 1tsp chili flakes
  • 3TBS sour cream
  • ¼oz dill
  • 10oz pork tenderloin
  • 2½oz Israeli couscous
  • 2oz chicken stock concentrates
  • 2tsp Dijon mustard
  • salt & pepper
  • 1TBS olive oil
  • 2TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce.

Trim green beans if necessary. Pick and roughly chop fronds from dill.

Sear pork:

Pat pork dry with paper towels, season generously with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add pork and sear, turning occasionally, until browned all over, 4- to 8-minutes (it’ll finish cooking in the next step).

Turn off heat, transfer pork to one side of prepared baking sheet.

Roast pork & green beans:

Add green beans to empty side of baking sheet with pork, toss with a drizzle of olive oil, salt, pepper, and chili flakes to taste.

Roast on top rack until green beans are tender and pork is cooked through, 12-15 minutes.

Remove from oven, transfer pork to a cutting board to rest for 5 minutes.

Cook couscous:

Meanwhile, add couscous and 1 TBS butter to a small pot over medium-high heat. Cook, stirring, until butter has melted, and couscous is lightly toasted, 2- to 3-minutes.

Add ¾ cup water, half the stock concentrates (you’ll use more in the next step), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6- to 8-minutes.

Tip: Drain excess water if necessary.

Keep covered off heat until ready to serve.

Make sauce:

While couscous cooks, heat pan used for pork over medium-high heat. Add remaining stock concentrates and ¼ cup water, bring to a simmer and cook 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 pork. Season with salt and pepper.

Finish & serve:

Fluff couscous with a fork and season with salt and pepper.

Slice pork crosswise.

Divide couscous, pork, and green beans between plates. Spoon sauce over pork and sprinkle with remaining chopped dill and any remaining chili flakes to taste. Serve.

Meatballs & Creamy Onion Gravy

Meatballs & Creamy Onion Gravy

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with Charred Peas & Mashed Potatoes

Yield: 2

Warmly spiced meatballs, draped in rich and creamy onion sauce! Fluffy, sour cream mashed potatoes and buttery, skillet charred peas,
Prep: 5 Cook: 35

  • 12oz potatoes
  • 10oz ground beef
  • 1tsp nutmeg
  • 2oz beef stock concentrates
  • 1onion
  • 3TBS sour cream
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz peas
  • 1TBS flour
  • 2TBS cream cheese
  • salt & pepper
  • 2tsp cooking oil
  • 4TBS butter
  • potato masher
  • box grater

Prep & mash potatoes:

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

Dice potatoes into ½-inch pieces. Halve and peel onion, grate one half on the largest holes of a box grater. Thinly slice the remaining onion.

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, then drain.

Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 2 TBS butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Keep covered off heat until ready to serve.

Form & roast meatballs:

While potatoes cook, in a large bowl, combine beef, grated onion, panko, garlic powder, ¼ tsp nutmeg, ¾ tsp salt, and pepper. (You’ll use more nutmeg later.)

Form mixture into 10-12 1½-inch meatballs and place on a lightly oiled baking sheet.

Roast on top rack until browned and cooked through, 14-16 minutes.

Char peas:

Meanwhile, melt 1 TBS butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2- to 3-minutes.

Stir peas. Cook, stirring occasionally, until lightly charred, 1- to 2-minutes more.

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

Start gravy:

Heat a drizzle of oil in the same pan over medium heat. Add sliced onion and a pinch of salt, cook, stirring occasionally, until onion is browned and softened, 3- to 6-minutes.

Add 1 TBS butter and cook, whisking, until butter melts.

Sprinkle flour over onion, cook, whisking constantly, until lightly browned, 1- to 2-minutes.

Finish gravy:

Slowly whisk 1 cup water into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg, whisk until cream cheese melts and gravy has thickened, 3- to 5-minutes.

Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper.

Tip: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.

Finish & serve:

Add meatballs to pan with gravy, toss to coat.

Divide mashed potatoes and meatballs and gravy between bowls. Top meatballs with peas and serve.

Street Cart–Style Turkey Bowls

Street Cart–Style Turkey Bowls

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Yield: 2

Street cart–style rice turkey bowls, packed with layers of flavor: buttery turmeric rice, crunchy almonds and scallions, shawarma-spiced ground turkey, fresh diced cucumber, and not one but two sauces. We’re talking classic white sauce and hot sauce. Served with warm pita bread.
Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 2TBS mayonnaise
  • 1TBS shawarma spice blend
  • 2whole wheat pitas
  • ½cup jasmine rice
  • 1lemon
  • 1cucumber
  • 3TBS sour cream
  • 1tsp garlic powder
  • 10oz ground turkey
  • 3oz chicken stock concentrates
  • ½oz sliced almonds
  • 2tsp hot sauce
  • salt & pepper
  • 1tsp sugar
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Cook rice:

Melt 1 TBS butter in a small pot over medium heat. Stir in ¼ tsp turmeric until combined.

Stir in rice, ¾ cup water, and a big pinch of salt and pepper. 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 use later.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice scallions, separating whites from greens. Trim and finely dice half the cucumber.

Make white sauce:

In a small bowl, combine sour cream, mayonnaise, garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.

Cook turkey:

Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and cook until fragrant, 30-60 seconds.

Add turkey, Shawarma Spice Blend, ½ tsp salt, and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in stock concentrates and ¼ cup water. Reduce heat to medium low and simmer until slightly thickened, 1- to 2-minutes.

Finish rice & toast pitas:

Fluff rice with a fork, stir in almonds and half the scallion greens. Season with salt and pepper to taste.

Toast pitas, then spread with softened butter. Cut each pita into four wedges.

Serve:

Divide rice between bowls. Top with turkey and diced cucumber in separate sections, sprinkle diced cucumber with a pinch of salt.

Drizzle turkey with hot sauce to taste. Drizzle white sauce over bowls, garnish with remaining scallion greens. Serve with pitas and remaining lemon wedges on the side.

Tip: If you like, scoop up some of the rice, turkey, diced cucumber, and sauces with the pita and eat it all in one bite!

Shawarma Spice Blend

  • For 1 TBS
  • 2part turmeric ½ tsp
  • 2part cumin ½ tsp
  • 1part dried coriander ¼ tsp
  • 1part garlic powder ¼ tsp
  • 1part paprika ¼ tsp
  • ½part ground allspice 1/8 tsp
  • ½part black pepper 1/8 tsp
Rosemary Apricot Pork Chops

Rosemary Apricot Pork Chops

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with Garlicky Brussels Sprout & Onion Jumble

Yield: 2

Pork cutlets are coated in rosemary and garlic, and then seared to perfection. You’ll spoon a buttery, sweet, and tangy balsamic-apricot pan sauce over the top just before serving. The sides are just as satisfying—roasted, caramelized onion wedges and Brussels sprouts.
Prep: 5 Cook: 35

  • 8oz Brussels sprouts
  • 1tsp garlic powder
  • 1oz apricot jam
  • 1onion garlic
  • 10oz pork chops
  • 1tsp dried rosemary
  • 5tsp balsamic vinegar
  • 1oz chicken stock concentrate
  • salt & pepper
  • 1tsp sugar
  • 1TBS cooking oil
  • 1TBS butter

Prep:

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

Trim and halve Brussels sprouts lengthwise. Halve, peel, and slice onion into 1-inch-thick wedges, mince a few slices until you have 1 TBS. Peel and mince or grate garlic.

Roast veggies:

Toss Brussels sprouts and onion wedges on a baking sheet with a drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden-brown and tender, 15-20 minutes.

Prep pork:

Meanwhile, pat pork dry with paper towels and season all over with rosemary, remaining garlic powder, salt, and pepper.

Cook pork:

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.

Tip: Lower heat if pork begins to brown too quickly.

Turn off heat, transfer pork to a cutting board and cover with foil. Wipe out pan and let cool slightly.

Make sauce:

Heat a drizzle of oil in pan used for pork over medium-low heat. Add minced onion and cook, stirring occasionally, until softened, 2- to 3-minutes. Add minced garlic, cook, stirring, until fragrant, 30 seconds. Stir in jam and vinegar, cook until syrupy, 30-60 seconds.

Stir in ¼ cup water, stock concentrate, and 1 tsp sugar, cook until thickened, 3- to 4-minutes. Remove from heat. Stir in 1 TBS butter until melted. Season with salt and pepper.

Finish & serve:

Slice pork crosswise.

Divide pork and Brussels sprout and onion jumble between plates. Spoon sauce over pork and serve.