Cherry Balsamic Pork with Thyme-Roasted Potatoes and Broccol
30 minutestotal time
12 ounce Fingerling Potatoes
1 unit Shallot
1 teaspoon Dried Thyme
12 ounce Pork Tenderloin
8 ounce Broccoli Florets
5 teaspoon Balsamic Vinegar
1 tablespoon Cherry Preserves
4 teaspoon Vegetable Oil
½ teaspoon Sugar
1 tablespoon Butter
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes in half lengthwise. Halve, peel, and thinly slice shallot.
Toss potatoes on a baking sheet with a drizzle of oil, thyme, and a pinch of salt and pepper. Roast in oven until tender and crisped, 20-25 minutes total (we’ll be adding more items to the sheet after 10 minutes).
Heat a drizzle of oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook, turning occasionally, until browned all over, 6-8 minutes. Transfer to another baking sheet and let roast in oven to desired doneness, 8-12 minutes.
While pork cooks, toss broccoli in a medium bowl with a drizzle of oil and a pinch of salt and pepper. Remove potatoes from over after they have roasted 10 minutes. Give them a toss and push toward one side of sheet. Spread broccoli on other side of sheet. Return to oven and roast until potatoes are done and broccoli is tender and lightly crisped, 12-15 minutes more.
Lower heat under pan used for pork to medium and add shallot and a drizzle of oil. Cook, tossing, until lightly browned, 4-5 minutes. Pour in vinegar and let simmer until reduced by half. Stir in 1 TBSP Bonne Maman® Cherry Preserves (we sent more) and 1 TBSP water. Season with salt, pepper, and up to ½ tsp sugar (you may use less to taste). Remove pan from heat and add 1 TBSP butter, stirring to melt.
After pork is done roasting, return pan to medium heat. Add pork and turn to coat in glaze. Hold pork over pan, letting excess glaze drip off, then transfer to a cutting board. Let rest 1-2 minutes, then slice. Divide between plates and drizzle with remaining glaze in pan. Serve with broccoli and potatoes.
30 minutestotal time