Roasted Pork Filet with Lemony Asparagus
plus Mashed Potatoes & Shallot Gravy
- Milk
- Wheat
Golden-seared pork medallions with caramelized crust meet luxurious shallot pan sauce in this dinner party showstopper. Bright lemon-kissed baby broccoli and creamy mashed potatoes complete the plate, while silky pan sauce made from flavorful fond brings restaurant elegance to your weeknight table. Pure culinary magic!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Pork Filet
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
unit
Baby Broccoli
1 unit
Chicken Stock Concentrate
1 unit
Lemon
8 ounce
Asparagus
1 tablespoon
Flour
(Contains: Wheat)
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Trim thick ends from baby broccoli. Zest and quarter lemon (for 4, zest one lemon and quarter both). Halve, peel, and mince shallot.
Place potatoes 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 (1 cup for 4 servings), then drain.
Return potatoes to pot and keep covered off heat until ready to mash in Step 7.
While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).
Roast on top rack for 8 minutes (you’ll add more to the sheet then).
While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.
Turn off heat.
Once broccoli has roasted 8 minutes, remove sheet from oven. Carefully transfer pork to empty side. Return to top rack and roast until broccoli is tender and pork is cooked through, 8-12 minutes. (For 4 servings, leave broccoli roasting; add pork to a second sheet and roast on middle rack.)
Wipe out pan used for pork and let pan cool at least 5 minutes.
Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.
Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and a big squeeze of lemon juice for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.
Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
Return pot with potatoes to low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
Thinly slice pork crosswise.
Divide pork, mashed potatoes, and baby broccoli between plates. Top pork and potatoes with shallot gravy. Serve with remaining lemon wedges on the side.
