avec purée de patates douces et brocoli rôti
Ingrédients : Côtelette de porc assaisonnée (porc, eau, sel de mer, sucre de canne, bouillon de porc, extrait de romarin) • Patates douces • Brocoli • Sirop d'érable • Canneberges séchées (canneberges, sucre, huile de tournesol) • Vinaigre de vin rouge • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Romarin • Mélange d’épices de Montréal (moutarde) (épices et herbes (y compris la moutarde), sel, ail déshydraté, huile de canola) • Flocons de piment.
Allergens
Tags
Côtelettes de porc, avec os
2 unit(s)
Canneberges séchées
28 g
Concentré de bouillon de poulet
1 unit(s)
Sirop d'érable
1 tbsp
Vinaigre de vin rouge
0.5 tbsp
Flocons de piment
4 g
Brocoli
227 g
Mélange d'épices de Montréal
6 g
Patates douces
2 unit(s)
Branche de romarin
1 unit(s)
Huile
1.5 tbsp
Beurre
3.5 tbsp
Poivre
0.25 tsp
Sel
0.25 tsp
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Peel, then cut sweet potatoes into 1-inch pieces.
- To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings).
- Cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return sweet potatoes to the same pot, off heat.
- Cut broccoli into bite-sized pieces.
- Strip 1 tsp (2 tsp) rosemary leaves from stems, then finely chop.
- Roughly chop cranberries.
- Meanwhile, to an unlined baking sheet, add broccoli and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven for 7-10 min, flipping halfway through, until tender.
- While the broccoli is roasting, pat pork dry with paper towels. Season with salt, pepper and Montreal Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then pork.
- Pan-fry for 1-2 min per side, until golden.
- Remove from heat, then transfer pork to another unlined baking sheet.
- Roast in the middle of the oven for 8-12 min, until cooked through.**
- Mash 2 tbsp (4 tbsp) butter into sweet potatoes until creamy. Season with salt and pepper.
- Cover to keep warm.
- Heat the same pan over medium.
- Add broth concentrate, 1/2 tsp (1 tsp) rosemary, cranberries, and 1/2 cup (1 cup) water.
- Bring to a simmer, deglazing the pan.
- Cook for 3-4 min, stirring occasionally, until cranberries soften.
- Add half the vinegar (use all for 4 servings), 1 1/2 tbsp (3 tbsp) butter, and half the maple syrup (use all for 4 servings).
- Cook for 2-3 min, stirring occasionally, until slightly thickened. Season with salt and pepper.
- When the pork is done, transfer to a plate to rest for 3-5 min.
- Sprinkle 1/4 tsp chili flakes over broccoli, then toss to combine. (Like things spicy? Add more chili flakes!)
- Divide sweet potato mash, pork and broccoli between plates.
- Spoon cranberry jus over pork.
940
kcal
Calories
54
g
Fat
19
g
Saturated Fat
65
g
Carbohydrate
26
g
Sugar
10
g
Dietary Fiber
47
g
Protein
170
mg
Cholesterol
1120
mg
Sodium
1.5
g
Trans Fat
1700
mg
Potassium
200
mg
Calcium
4
mg
Iron
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