with Chili Roasted Carrots, Mashed Potatoes & Cherry Sauce
If you’re craving something that’s good and hearty, this recipe has got you covered. Pork filet is rubbed with cinnamon and smoked paprika, which brings a layer of warm aromatics to the meat. It’s then roasted and drizzled in a cherry jam sauce that adds sweetness to all that savory. The mashed potatoes on the side stay creamy and classic, but there are also tender roasted carrots with a sprinkle of chili flakes for a pop of heat.
Allergens
Utensils
Tags
White Wine Vinegar
5 teaspoon
Carrots
12 ounce
Potatoes
12 ounce
Chicken Cutlets
12 ounce
Chili Flakes
1 teaspoon
Cherry Jam
2 unit
Sour Cream
1.5 tablespoon
Salt
Pepper
Olive Oil
Butter
Cinnamon
1 tablespoon
Smoked Paprika
1 teaspoon
Cooking Oil
• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into ½-inch pieces.
• 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.
• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
• Pat pork dry with paper towels. Rub with a drizzle of olive oil; season with salt and pepper. • In a small microwave-safe bowl, combine paprika and cinnamon. Rub 1 ¾ tsp spice mixture (3 ½ tsp for 4 servings) over pork. • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) Roast until pork is cooked through, 18-20 minutes more. Transfer to a cutting board.
• While pork roasts, add jam and 1 tsp vinegar (1½ tsp for 4 servings) to bowl with remaining spice mixture; stir to combine. (Be sure to measure the vinegar—we sent more!) Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
• Mash drained potatoes 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.
• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***
670
kcal
Calories
26
g
Fat
11
g
Saturated Fat
67
g
Carbohydrate
31
g
Sugar
7
g
Dietary Fiber
43
g
Protein
165
mg
Cholesterol
270
mg
Sodium
