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Mango Chutney Pork Loin with yellow squash and Carrots

$12.50


Pork Loin


Yellow Squash


Garlic powder


Parm Cheese


Carrots


Honey


Chicken Stock


Mango Chutney

1.Preheat the oven to 400.


2.Yellow squash – On a large sheet pan.


1.Liberally cover with olive oil, salt, pepper, garlic powder, and top with the grated pram cheese. Do your best to spread space them out on the sheet pan.


2.Roast in oven for 20-25 minutes until veggies are tender and Parmesan is golden brown.


3.Carrots – while the squash is in the oven you can start on the carrots. You could either use a separate sheet pan or the other side of the one you used for the squash.  Season liberally with salt, pepper, and olive oil. Either directly on the sheet pan or in a separate bowl if you are going to use the sheet pan already in the oven. 


1.Add the carrots to the oven and roast 15-20 minutes or until fork tender and carrots should be slightly brown.


2.About 10 minutes into cooking you may want to rotate the carrots to get even browning.


3.The carrots are done when you can easily pierce with a fork.


4.Seconds after taking carrots out of the oven and still in the pan, drizzle with honey and mix well with tongs or a fork.





4.Meanwhile, Pork Loin – Use an oven proof pan or cast-iron skillet. Add olive oil to pan, and allow olive oil to get hot.


1.Pat the Pork Loin dry with a paper towel. Salt and pepper the pork chop on both sides.


2.Sear the pork chop on the first side until golden brown about 2-3 minutes.


3.Flip the pork chop and sear on other side about 30-60 seconds and place the pesto butter on top of the pork loin.


4.Then put the whole pan into the oven for 7-9 minutes. When pork loins are finished (test with instant read thermometer, should read 140 degrees or to touch please reference back) set aside to rest.


5.Mango Chutney In the same pan that you cooked the pork chop (caution handle will be hot) put the pan back on the burner and turn to medium.  Add the mango chutney and then a few splashes of the chicken stock to deglaze, scraping any bits off bottom of pan with flat spoon or spatula. Season with salt and pepper, let simmer for 3-4 minutes.


  *Mango chutney mix – Mango, shallot, thyme, basil, olive oil, salt, pepper

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