topBanner
Braised Pork au Jus

Braised Pork au Jus

with Crispy Parsnip Fries & Broccolini

Read more

This sandwich is all about the jus. A generous dunk in rich, rosemary-infused broth transforms this 'wich from great to legendary. Juicy pork tenderloin ups the ante even further! Oh, and parsnip fries are totally cooler than French fries. Trust us.

Allergens:WheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Pork Tenderloin

2 unit

Baguette

(ContainsWheat, Soy)

1 unit

Red Onion

2 unit

Garlic

2 unit

Veggie Stock Concentrate

1 unit

Rosemary

1 unit

Parsnip

1 unit

Baby Broccoli

1 unit

Dried Oregano

Not included in your delivery

2 unit

Olive Oil

unit

Salt

unit

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2999.9280000000003 kJ
Calories717 kcal
Fat19 g
Saturated Fat0 g
Carbohydrate84 g
Sugar0 g
Dietary Fiber12 g
Protein49 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Baking Sheet
Pan
Slotted Spoon
Plate
Small Bowl
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat oven to 400. Halve, peel, and thinly slice the red onion. Thinly slice the garlic. Peel the parsnip, then cut into 1/4-inch matchsticks (like French fries!). Trim and discard the bottom inch of the broccolini. Strip the rosemary off the sprig, then finely chop.

2

On a baking sheet, toss the parsnip with 1 tablespoon olive oil, half the rosemary, and a pinch of salt and pepper. Roast for 15-20 minutes, until golden brown and crispy.

3

Meanwhile, heat 1 tablespoon olive oil in a medium pan over medium-high heat. Season the pork tenderloin on all sides with salt and pepper. Sear the pork for 5-6 minutes, turning occasionally, until browned on all sides but not cooked through. Remove the pork from the pan and set aside.

4

Add the onion and the garlic to the pan and reduce heat to medium. Cook, tossing, 4-5 minutes, until softened.

5

Make the braising liquid: add the stock concentrate, dried oregano, remaining rosemary, and 2 cups water to the pan. Add the pork tenderloin and broccolini to the liquid, and simmer, covered, for 10-12 minutes. Flip the pork halfway through to ensure even cooking. HINT: Be sure not to let the liquid boil, doing will make the pork dry instead of succulent and juicy!

6

Meanwhile, halve the baguettes and place on the baking sheet in the oven to toast for 5 minutes. When the pork is cooked through, remove from the pan along with the broccolini. Let the pork rest for 5 minutes.

7

While the pork rests, make the jus: bring the braising liquid in the pan to a boil and cook 2-3 minutes, until slightly thickened. Remove the onions from the pan and set aside. Then, set aside remaining jus in a small bowl.

8

Slice the pork against the grain and chop the broccolini into 1-inch pieces. Build the sandwiches by layering the braised pork, reserved onions, and broccolini on each baguette. Serve with the parsnip fries and jus for dipping. Enjoy!