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Parmesan-Stuffed Pork Tenderloin

Parmesan-Stuffed Pork Tenderloin

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with Roasted Potatoes & Green Beans

Yield: 2

Adapted from: Dinnerly

Tender pork, rolled around a two-cheese combination, and then seared to golden perfection and finished in the oven. Roasted potatoes and green beans round out the plate.
Prep: 10 Cook: 30

  • 10oz pork tenderloin
  • 12oz potatoes
  • 8oz green beans
  • 2TBS cream cheese
  • 1/8tsp garlic powder
  • 3TBS parmesan cheese
  • salt & pepper
  • olive oil
  • balsamic vinegar
  • butter


Prep pork:

Preheat oven to 450°F with a rack in the lower third. Cut each piece of pork horizontally (parallel to cutting board) almost completely in half. Open pork up like a book and place pork between sheets of plastic wrap. Using a meat mallet or heavy skillet, pound each to an even ⅛-inch thickness.

Season pork:

Finely grate Parmesan, if necessary. In a small bowl, combine cream cheese, half of the Parmesan, ⅛ tsp granulated garlic, and a pinch each of salt and pepper, mash with a fork until combined. Spread half of the mixture over one side of each piece of pork. Roll up and transfer, seam-sides down, to a plate. Refrigerate for 10 minutes.

Roast potatoes & beans:

Scrub potatoes, then cut into ¼-inch thick wedges. On a rimmed baking sheet, toss with 1 tablespoon oil and a pinch each of salt and pepper. Roast on lower oven rack until just tender, 12–15 minutes. Trim ends from green beans. Remove baking sheet from oven; add green beans, and drizzle with oil, stirring gently to combine with roasted potatoes.

Brown pork:

Brush pork lightly with oil; season with salt and pepper. Heat 1 tablespoon oil in a medium skillet over medium-high. Add pork; cook until browned in spots, 4–5 minutes. Transfer to baking sheet and top with remaining Parmesan. Roast on lower rack until pork reaches an internal temperature of 145°F and beans are tender, 8–10 minutes. Transfer pork to a plate to rest.

Make sauce & serve:

Heat 1 teaspoon oil in same skillet over medium. Remove from heat and whisk in ⅛ teaspoon granulated garlic, 1 tablespoon each of water and vinegar, and 1 tablespoon butter until melted, season with salt, pepper, and ½ teaspoon sugar. Slice parmesan-stuffed pork, then spoon pan sauce over top. Serve with green beans and potatoes alongside. Enjoy!

Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

Sausage, Caramelized Shallots, Apples, Green Beans & Baby Potatoes

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Yield: 4 Servings

Adapted from: NY Times

In this rustic sheet-pan dinner, apples, green beans and shallots roast slowly alongside pork sausage, becoming fragrant and caramelized in the process. A quick toss with whole-grain mustard and apple cider vinegar adds a savory edge, making the apple and shallot mixture almost reminiscent of chutney. This recipe works equally well with both sweet and hot pork sausage, as well as any crisp apples, though a mix of red and green apples looks particularly nice.

Note: Updated to add potatoes and green beans to make this a complete meal.

  • 6shallots, trimmed on both ends and peeled (about 6 oz)
  • 2crisp apples (preferably one tart, like Granny Smith, and one sweet, like Fuji)
  • 12oz baby potatoes
  • 8oz fresh green beans
  • 1TBS olive oil, plus more as needed
  • Kosher salt and black pepper
  • 1lb sweet or hot Italian sausages
  • 3fresh rosemary sprigs
  • 1tsp whole-grain mustard
  • 1-2tsp apple cider vinegar, to taste
  • chopped fresh parsley, for serving 


Prep:

Heat the oven to 425°F.

Cut the shallots lengthwise into ½-inch-thick wedges.

Core the apples and cut into ½-inch-thick wedges.

Trim the green beans.

Place the shallots, apples and potatoes on a sheet pan, drizzle with the 1 TBS olive oil, sprinkle with salt and pepper, and toss to coat.

Roast the mixture for 10 to 15 minutes, until the shallots are just starting to brown at the edges.

Meanwhile, place the sausages on a plate. Using a fork, prick a few holes in each sausage. Drizzle the sausages with olive oil and toss to coat.

Add the green beans, rosemary and mustard to the pan with the shallots, apples and potatoes, and toss, spreading everything out into one even layer.

Arrange the sausages on the pan, evenly distributed, and roast for 25 to 30 minutes, flipping the sausages and tossing the apples and shallots with the juices released from the sausages halfway through, until the sausages are browned and cooked to 160°F and the shallots are tender and caramelized.

Transfer the sausages to a serving platter and discard the rosemary sprigs.

Pour the vinegar over the shallots, apples and potatoes, and toss well, scraping up any browned bits from the pan.

Transfer to the serving platter with the sausages, sprinkle with parsley, and serve immediately with Dijon mustard on the side.

Pear-Stuffed Pork Chops

Pear-Stuffed Pork Chops

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Yield: 2

Adapted from: Cuisine At Home

For a classic comfort dish, stuffed and roasted pork chops hang out with potatoes, onions, green beans, and tomatoes for a sheet pan meal we’re sure you’ll return to often.

  • 4strips bacon
  • 2bone-in pork chops or boneless cutlets, 1-inch thick
  • ½Bartlett pear, peeled, cored, and diced, or ½ can pears, drained and diced.
  • ¼cup crumbled blue cheese
  • 1TBS diced shallots
  • salt and black pepper to taste
  • 12oz baby red or yellow potatoes, halved
  • 6-8oz green beans
  • ½cup chopped red onions
  • 1TBS Dijon mustard
  • as many grape tomatoes as you want

Bacon:
Set broiler shelf to 6 inches from heat and second on middle rack.

Preheat oven to 425°F.
Bake bacon on a baking sheet until crisp, transfer to a paper-towel-lined-plate and reserve 1 oz drippings. Chop 1 strip bacon for filling and remaining strips for topping chops and vegetables.

Prep pork:
Cut a 3-inch-long slit on the side of each chop, inserting the knife blade into, but not through, the other side. Keeping blade parallel to cutting board, carefully sweep it back and forth to enlarge pockets. Arrange chops on a baking sheet.

Filling:
Combine pear, 1 strip chopped bacon, cheese, and shallots.
Divide pear filling among pockets. Brush tops of chops with 1 TBS drippings, season with salt and pepper.

Vegetables:
Toss potatoes, green beans, onions, and Dijon with remaining TBS drippings, season with salt and pepper, then arrange around chops.
Roast chops and vegetables 20 minutes. Remove from oven.

Broil:
Heat broiler to high with rack 6 inches from element.
Add tomatoes and remaining chopped bacon to baking sheet.
Broil chops and vegetables until a thermometer inserted into the thickest part of chops, but not touching bone, registers 145°F, 5–6 minutes. Remove and rest for 5 minutes.
Serve.

Meatloaf with Creamy Mushroom Sauce

Meatloaf with Creamy Mushroom Sauce

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with Broccoli (or Green Beans) & Garlic Mashed Potatoes

Yield: 2

Very Simple Meatloaf with a delicious mushroom sauce.

  • 12oz potatoes
  • 2scallions
  • 8oz broccoli florets
  • or
  • 6oz green beans
  • 10oz ground beef
  • ¼cup panko breadcrumbs
  • 1tsp garlic powder
  • 4oz button mushrooms
  • 2tsp Better Than Bouillon beef
  • 3TBS sour cream
  • 1TBS cooking oil
  • 2TBS butter
  • salt & pepper


Prep & cook potatoes:
Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.
Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.

Cut broccoli florets into bite-size pieces or trim green beans.

Place potatoes 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.


Form meatloaves:
While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
Form mixture into two 1-inch-tall loaves.


Roast loaves & vegetable:
Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.


Make sauce:
While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.


Mash potatoes:
Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


Serve:
If necessary, reheat pan with sauce over low heat, to warm through.
Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.

Pork Tenderloin with Roasted Green Beans & Potatoes

Pork Tenderloin with Roasted Green Beans & Potatoes

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Yield: 4 Servings

Adapted from Cook’s Illustrated

Since roasting pork tenderloin on a half-sheet pan gives it little opportunity to brown, we brush the meat with dark, intense hoisin sauce to add color and flavor. The spice notes of garlic, anise, and chilis meld with the pork as it cooks, and the sauce gives the vegetables a subtle, almost unidentifiable sweetness. We pair the lean tenderloin with roasted green beans and potatoes all roasted on the same pan.

  • 4TBS unsalted butter, softened
  • 2TBS minced fresh chives
  • 1garlic clove, minced to paste
  • ¾tsp table salt, divided
  • ¼tsp black pepper, divided
  • 2lb pork tenderloins (2 loins), trimmed
  • ¼cup hoisin sauce
  • 1lb green beans, trimmed
  • 3TBS extra-virgin olive oil
  • 1½lb fingerling potatoes, unpeeled, halved lengthwise

Buy tenderloins that are of equal size and weight, so they cook at the same rate. A rasp-style grater makes quick work of turning the garlic into a paste.

Adjust oven rack to lower-middle position and heat oven to 450°F. Combine butter, chives, garlic, ¼ tsp salt, and ¼ tsp pepper in bowl, set aside. Pat pork dry with paper towels and season with pepper. Brush tenderloins all over with hoisin sauce.

Toss green beans, 1 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in large bowl. Arrange green bean mixture crosswise down center of half-sheet pan, leaving room on both sides for potatoes. Toss potatoes, remaining 2 TBS oil, ¼ tsp salt, and ¼ tsp pepper together in now-empty bowl. Arrange potatoes, cut side down, on both sides of green beans.

Lay tenderloins, side by side without touching, lengthwise on top of green beans. Roast until pork registers 140°F, 20 to 25 minutes. Transfer tenderloins to carving board and dot each with 1 TBS reserved herb butter. Tent with aluminum foil and let rest while vegetables finish cooking.

Gently stir vegetables on sheet to combine. Return sheet to oven and roast until vegetables are tender and golden-brown, 5 to 10 minutes longer. Remove from oven, add remaining 2 TBS herb butter to sheet, and toss vegetables to coat. Transfer vegetables to platter. Cut pork into ½-inch-thick slices and place over vegetables, pouring any accumulated juices over top. Serve.

Chicken, Sauteed Breast

Chicken, Sauteed Breast

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with mushroom raisin sauce, couscous and green beans.

Yield: 4

Jean-Pierre

Tender chicken breast, sauteed and finished in the oven. Served on a mushroom raisin sauce with couscous and almond green beans.

  • 4large chicken breasts, 6 – 8 oz each

For the sauce:

  • 2TBS butter
  • 8oz portobello mushrooms, sliced
  • chanterelle mushrooms, as desired
  • ¼cup shallots, finely chopped
  • 2TBS garlic olive oil
  • 1tsp sage, dried or fresh
  • 1TBS black mission fig vinegar
  • ½cup ruby port wine
  • 1cup beef or chicken stock
  • ¼cup rum raisins
  • ¼cup cream
  • cornstarch, as needed for thickening
  • pinch of nutmeg

For the green beans:

  • 1lb green beans already cooked
  • 2TBS butter
  • ¼cup shallots, finely chopped
  • ¼cup sundried tomatoes, minced very fine
  • 1TBS garlic, minced
  • 2TBS toasted almonds, chopped
  • 2TBS butter
  • 1TBS parsley chopped
  • salt and pepper, to taste

For the couscous:

  • 1cup pearl couscous
  • 1clove garlic, minced
  • 1tsp (heaping) better than bouillon, chicken

Preheat the oven to 375°F.

Make the sauce:

In a reduction pan, add 2 TBS butter and when hot add the shallots and cook them until light golden-brown.

Add the mushrooms, season them with salt (this will help extract the water)

When the mushrooms are fairly dry, add the garlic and sage.

When the garlic is fragrant add the balsamic vinegar, port wine and stock and raisins.

Adjust seasoning with salt and pepper as needed.

Cook for 5 to 7 minutes and add cornstarch as needed.

Cook the chicken:

In a frying pan, add olive oil and when hot, 365ºF add the seasoned chicken breast.

Sear on one side and when golden-brown, flip on other side and put in the 375°F oven for 5 to 10 minutes and the breasts reach 160°F in the center. Remove from oven and rest for 5 to 10 minutes.

Prepare the couscous:

In a small saucepan, melt a TBS of butter over medium heat. Add the garlic and saute until you can smell it. Add the couscous, 1 cup water and 1 heaping tsp of chicken stock concentrate. Mix, bring to a boil. Reduce heat to simmer, cover and cook for 8 to 10 minutes. Remove from heat and rest while chicken finishes.

Prepare the green beans:

In a sauté pan, heat the butter until hot, add the shallots and cook for a minute, add the sun-dried tomatoes.

Add the green beans and garlic.

Add more butter and adjust seasoning with salt and pepper and chopped parsley and chopped toasted almonds if you have it!

Finish & serve:

Slice the chicken on an angle. Place some sauce on one side of the plate, place the sliced chicken on top. Plate beans and couscous to the side of the chicken.

Bavette Steak with Tangy Fig Sauce

Bavette Steak with Tangy Fig Sauce

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with Almond Green Beans & Roasted Potatoes

Yield: 2

Fig jam combined with tangy balsamic vinegar, plus sautéed shallot, butter, and beef stock covers a delicious seared flank steak. Served with sides of roasted potatoes and almond-studded green beans.
Prep: 10 Cook: 35

  • 12oz potatoes
  • ½oz sliced almonds
  • 1oz fig jam
  • 1shallot
  • 6oz green beans
  • 10oz bavette (flank) steak
  • 5tsp balsamic vinegar
  • 1oz beef stock concentrate
  • salt & pepper
  • 1TBS olive oil
  • 1TBS cooking oil
  • 1TBS butter

Prep:

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

Dice potatoes into ½-inch pieces. Halve, peel, and mince half the shallot.

Roast potatoes:

Toss potatoes on a baking sheet with a large drizzle of olive oil, season generously with salt and pepper.

Roast on middle rack until browned and tender, 20-25 minutes (you’ll start the green beans after 15 minutes).

Roast green beans:

Meanwhile, toss green beans on a second baking sheet with a drizzle of olive oil, salt, and pepper.

Once potatoes have roasted for 15 minutes, place green beans on top rack. Roast until tender and lightly browned, 10-12 minutes.

Toast almonds:

While green beans roast, add almonds to a large dry pan over medium high heat. Toast, stirring, until lightly browned, 2- to 4-minutes.

Turn off heat, transfer to a small bowl.

Cook steak:

Pat steak dry with paper towels. Season generously with salt and pepper.

Heat a large drizzle of oil in pan used for almonds over medium-high heat. Add steak and cook to desired doneness, 5- to 7-minutes per side.

Turn off heat, transfer to a cutting board. Wash out pan.

Make sauce & serve:

Add a drizzle of oil and minced shallot to same pan over medium-high heat. Cook, stirring, until softened, 1- to 2-minutes.

Stir in ¼ cup water, vinegar, jam, and stock concentrate. Bring to a simmer and cook until thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and season with salt and pepper.

Slice steak against the grain. Divide between plates along with potatoes and green beans. Sprinkle green beans with toasted almonds, drizzle steak with pan sauce, and serve.

Onion Crunch Chicken

Onion Crunch Chicken

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with Mashed Potatoes, Roasted Green Beans & Honey Dijon Dressing

Yield: 2

Hello Fresh

Chicken breasts brushed with honey mustard dressing, coated with a mixture of Monterey Jack and crushed fried onions. The chicken’s roasted to juicy perfection and served with creamy mashed potatoes and roasted green beans. There’s more honey mustard on the side for dunking and drizzling. 😊
Prep: 10 Cook: 30

  • 12oz Potatoes
  • 1oz Crispy Fried Onions
  • ¼cup Monterey Jack Cheese
  • 10oz Chicken Cutlets
  • 1½oz Honey Dijon Dressing
  • 6oz Green Beans
  • 1½TBS Sour Cream
  • salt & pepper
  • 1tsp olive oil
  • 2TBS butter

Prep & make crust:

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

Dice potatoes into ½-inch pieces.

Using your hands, finely crush crispy fried onions in a bowl or bag.

Tip: Once crushed, crispy fried onions should resemble breadcrumbs. Transfer to a small bowl, stir in Monterey Jack.

Reserve 1 TBS dressing in a second small bowl (you’ll use it in step 3).

Cook potatoes:

Place potatoes in a medium pot with enough salted water to cover by 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. Cover to keep warm.

Coat chicken:

Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet.

Evenly spread the tops of chicken with a thin layer of reserved dressing. Mound coated sides of chicken with onion crust, pressing to adhere (no need to coat the undersides).

Roast chicken & beans:

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

Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes.

Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

Mash potatoes:

Meanwhile, mash potatoes with sour cream, 2 TBS butter, and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Serve:

Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

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
Sheet Pan Lemon-Pesto Cod

Sheet Pan Lemon-Pesto Cod

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with Roasted Potatoes & Green Beans

Yield: 2
Adapted from Blue Apron

Flaky cod with creamy lemon pesto and crunchy almond breadcrumbs, roasted it in the oven to achieve an irresistibly crispy, golden brown crust. It’s the perfect accompaniment to the simple sides of roasted green beans and potatoes (with more lemon pesto for dipping).
Time: 35

  • 26-8 oz cod fillets
  • ⅓cup basil pesto
  • 1lemon
  • 2TBS mayonnaise
  • ¼cup panko breadcrumbs
  • ¾lb potatoes
  • 6oz green beans
  • 2TBS sliced roasted almonds

Prep:

Preheat the oven to 450°F.

Wash and dry the fresh produce.

Cut the potatoes into ½-inch rounds.

Cut off and discard any stem ends from the green beans.

Zest the lemon to get 2 tsp.

Quarter and de-seed the lemon.

Roughly chop the almonds.

In a bowl, combine the pesto, mayonnaise, and the juice of 2 lemon wedges. Season with salt and pepper.

In a separate bowl, combine the breadcrumbs, lemon zest, and chopped almonds.

Roast the potatoes:

Line two sheet pans with foil or parchment. Transfer the potato rounds to one sheet pan. Drizzle with olive oil, season with salt and pepper. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the fish & green beans:

Meanwhile, transfer half the creamy pesto to a separate bowl, set aside for serving.

Transfer the green beans to the remaining sheet pan, drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side.

Lightly oil the other side of the sheet pan.

Pat the fish dry with paper towels, season with salt and pepper on both sides. Transfer to the oiled portion of the sheet pan.

Evenly top the fish with the remaining creamy pesto, then top with the almond breadcrumbs (pressing gently to adhere).

Season with salt and pepper. Roast 12 to 15 minutes, or until the fish is cooked though, and the green beans are tender when pierced with a fork. Remove from the oven.

Finish the green beans:

Evenly top the roasted green beans with the juice of 1 lemon wedge (you will have extra), carefully stir to coat.

Serve:

Serve the roasted fish with the roasted potatoes and finished green beans.

Serve the reserved creamy pesto on the side. Enjoy!