with Mashed Potatoes & Roasted Green Beans
Another work day, another dinner daydream. You know what we mean. You’re sitting at your desk and 2:00 p.m. rolls around. Suddenly, all you can think is, “Dinner... what the heck am I going to eat for dinner?!” Well, we’ve got you covered, and FYI, the answer to that question is pretty darn delicious. We’re serving up succulent pork filet with creamy mashed potatoes and lemony roasted green beans. To finish things off, the pork is drizzled with a life-affirming sauce chock-full of bold flavors like ginger, rosemary, cranberry, and mustard. We’re all about making dreams come true.
Allergens
Utensils
Tags
Potatoes
12 ounce
Green Beans
6 ounce
Lemon
1 unit
Ginger
1 thumb
Rosemary
0.25 ounce
Chicken Cutlets
12 ounce
Sour Cream
3 tablespoon
Cranberry Jam
1 unit
Chicken Stock Concentrate
1 unit
Dijon Mustard
2 teaspoon
Salt
Pepper
Cooking Oil
Butter
• Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim green beans if necessary. Zest and quarter lemon. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Pick rosemary leaves from stems; mince leaves until you have 1 tsp.
• 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 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter(2 TBSP for 4 servings) 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.
• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest.
• Toss green beans in a large bowl with a drizzle of oil, salt, and pepper. Spread out on opposite side of sheet from pork. (For 4 servings, toss green beans on a second sheet; roast pork on middle rack and green beans on top rack.) • Roast on middle rack until pork is cooked through and green beans are tender, 10-12 minutes. • Transfer pork to a cutting board to rest. Carefully toss green beans with lemon zest.
• Heat a drizzle of oil in pan used for pork over medium-high heat. Add minced ginger and minced rosemary; cook until fragrant, 30 seconds. • Stir in jam, stock concentrate, mustard, and 1⁄4 cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter(2 TBSP for 4) until melted.
• Slice pork crosswise. • Divide pork, mashed potatoes, and green beans between plates. Drizzle pork with sauce. Serve with lemon wedges on the side. ***Pork is fully cooked when internal temperature reaches 145°.***
640
kcal
Calories
30
g
Fat
12
g
Saturated Fat
53
g
Carbohydrate
17
g
Sugar
6
g
Dietary Fiber
44
g
Protein
170
mg
Cholesterol
490
mg
Sodium
with Roasted Sweet Potatoes & Red Onion