Bavette Steak & Pineapple Mojo Sauce
with Pineapple-Cucumber Salad & Cilantro Rice
- Milk
Inspired by garlicky, citrusy Cuban mojo, this pan sauce—paired with seared pork chops—gets a boost thanks to sweet pineapple juice and Cuban-style spices. Alongside the pork chops, you’ll serve a fresh, zippy salad of cool cucumber, fresh onion, cilantro, pineapple, and lime. A fluffy bed of cilantro rice completes the meal! The serving of protein food in this product is high in protein. See nutrition information for total fat, cholesterol, and sodium content.
Ingredients
1 unit
Green Bell Pepper
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Red Onion
1 unit
Sweet Potato
12 ounce
Chicken Cutlets
1 unit
Lime
1 unit
Orange
½ unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. Halve, peel, and slice onion into ½-inch-thick wedges. Halve, core, and thinly slice bell pepper into strips. Zest and quarter lime. Halve orange.
• Toss sweet potato, onion, and bell pepper on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), and a big pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork dry with paper towels; season all over with remaining Southwest Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast pork on middle rack until cooked through, 12-15 minutes. Transfer to a cutting board.
• While pork and veggies roast, in a small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest. PRO TIP: Swap sour cream for Greek yogurt for an even more gut-friendly option. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• About 5 minutes before pork and veggies are done, heat pan used for pork over medium-high heat. Stir in half the Tex-Mex paste (all for 4 servings), juice from orange halves, and a squeeze of lime juice. Bring to a simmer and cook until sauce has thickened, 1-2 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted and combined.
• Slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon Tex-Mex sauce over pork. Drizzle crema over everything and serve with any remaining lime wedges on the side.
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Poultry is fully cooked when internal temperature reaches 165°.
